Colcannon and corned beef soup

Yield: 12 servings

Measure Ingredient
1 cup Packed Parsley Sprigs
1 cup Water
3 \N Leeks, with 1\" of dark green
\N \N Part, split, cleaned and
\N \N Sliced
1 pounds Onions, quartered and sliced
2 \N Golden Delicious Apples,
\N \N Cored and chopped
10 cups Low-Sodium Chicken Broth
2 pounds Baking Potatoes, pared
\N \N Quartered and sliced
\N \N Lengthwise
1 pounds Green Cabbage, finely
\N \N Chopped
¾ pounds Deli Corned Beef, sliced and
\N \N Cut into thin strips
3 tablespoons Sherry
½ teaspoon Ground Cardamom
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Mace
\N \N Ground Pepper
3 drops Hot Pepper Sauce
1 pounds Kale, leaves stripped from
\N \N Stems and finely chopped,
\N \N Stems discarded
¼ cup Fresh Lemon Juice
¾ teaspoon Salt
\N \N Prepared Mustard

In a blender, process parsley with water until pureed; reserve in refrigerator in covered container at least 1 hour and up to 2 days.

In a large pot, place leeks, onions, apples and 2 cups broth. Cook, covered, on medium-low heat for 50 minutes. Let stand to cool slightly. Puree in food processor or blender and return to pot.

Add remaining broth, the potatoes, cabbage and half the corned beef to pot' reserve remaining corned beef for garnish. Heat to simmering; reduce heat to medium. Simmer, covered, until potatoes are tender, about 15 minutes. Mash som of the potatoes into the soup, leaving some pieces whole. Stir in sherry, spices and kale; heat to simmering. Simmer, covered, just until kale is tender, about 8 minutes. Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes. Add salt, if desired. Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard.

Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg.

Source: Medford Mail Tribune Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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