Colcannon and corned beef soup

 
                       COLCANNON AND CORNED BEEF SOUP
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Packed Parsley Sprigs
    1       c            Water
    3                    Leeks, with 1" of dark green
                         Part, split, cleaned and
                         Sliced
    1       lb           Onions, quartered and sliced
    2                    Golden Delicious Apples,
                         Cored and chopped
   10       c            Low-Sodium Chicken Broth
    2       lb           Baking Potatoes, pared
                         Quartered and sliced
                         Lengthwise
    1       lb           Green Cabbage, finely
                         Chopped
      3/4   lb           Deli Corned Beef, sliced and
                         Cut into thin strips
    3       tb           Sherry
      1/2   ts           Ground Cardamom
      1/2   ts           Ground Nutmeg
      1/4   ts           Ground Mace
                         Ground Pepper
    3       dr           Hot Pepper Sauce
    1       lb           Kale, leaves stripped from
                         Stems and finely chopped,
                         Stems discarded
      1/4   c            Fresh Lemon Juice
      3/4   ts           Salt
                         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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