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Colcannon And Corned Beef Soup
* Exported from MasterCook *
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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