Soup is a favorite food with Danes and will be found on the table several times a week in most Danish homes. There are many variations but the basic broth is as follows:

Rice

1 cup Rice 4 cups Water.

Salt.

Cook rice in salted water until tender. This can be added to the broth at serving time and stirred in or it can be molded in individual molds, placed in the soup dish and the broth poured around it.

Gronkaalssuppe (Green Kale Soup)

3 pounds Pork Shank or 3 pounds Veal Shank or Large Ham Bone.

2 quarts Water 1 teaspoon Salt.

3 Carrots, cubed.

1 large Onion or 3 Leeks, cut up.

3 Potatoes, cubed 3 stalks Celery, cut into pieces Several Kale leaves (about 1 large stalk).

2 tablespoons Sugar.

Cover the meat with cold water and bring to a boil. Add salt and sugar. Skim several times during the first hour of cooking. Cook for 3 hours. Add all the other ingredients, except the kale, and continue boiling for another hour. Cook the kale separately for 20 minutes. Drain and chop fine. Add to the other soup mixture just before serving.

Sod Suppe (Fruit Soup)

This soup is strange to the American taste but is delicious and is often served at holiday time; various fruits may be substituted for those called for in the recipe—peaches, cherries, rhubarb, sat-suma plums, elderberries or chokeberries. We have used dried and canned fruits in this recipe but fresh fruits are excellent in season.

1 cup Sugar.

1 1/2 cups Chopped Prunes 1/2 cup Raisins 1/2 cup Sago 1 teaspoon Salt 1/4 cup Currants.

3 Peach Halves.

1/2 cup Dried Apples, chopped 1 stick Cinnamon Juice of 1/2 Orange and 1/2 Lemon.

Bring two quarts of water to a boil and add all ingredients. Simmer for 11/2 hours. If it thickens too much add more water. Serve with hot buttered croutons.

Ollebrod Suppe (Beer Soup)

This is another soup that is strange to Americans but no Danish Cook book would be complete without it.

8 slices Pumpernickel 1 pint Ale or Beer.

1/4 cup Sugar.

2 teaspoons Lemon Juice.

Break pumpernickel into small pieces and cover with water. Let stand over night. Next day bring it to boil and simmer for 10 minutes. Put through a sieve or colander. Reheat and add sugar, beer and lemon juice. Serve hot topped with whipped cream or thick sour cream.

Hvidkaalssuppe (Cabbage Soup)

2 pounds Meat—lamb Salt Pork, Ham Bone, Veal Shank or Beef.

2 Onions or 4 Leeks.

1 head Cabbage 4 Carrots, diced 4 Potatoes, diced Salt, Pepper to taste.

Cover meat with cold water and cook until tender, 3 to 4 hours. Cut up cabbage and onions and cook separately until tender. Cook potatoes and carrots together. Add all the cooked vegetables to the broth just before serving. Small meat balls are delicious served with this soup.

Kaernemaelks Suppe (Buttermilk Soup)

1 quart Buttermilk.

3 Eggs.

1/2 cup Sugar 1/4 cup Frozen Orange Juice concentrate.

Juice of 1 Lemon 1/2 teaspoon Salt 2 tablespoons Butter 2 tablespoons Flour.

Beat eggs, sugar, and orange juice together. Heat buttermilk to boiling and thicken with the flour and butter which have been mixed together. Add the orange juice mixture and serve hot. Do not overcook.

Gule-Aerte (Split Pea Soup)

2 cups Split Peas.

1 large Ham Bone.

3 quarts Water 1 Onion.

4 whole Cloves.

1 Bay Leaf.

Salt, Pepper to taste.

Soak peas overnight, then cook with the other ingredients for four hours.