Soup: Colcannon and Corned Beef Soup
Source of Recipe
Medford Mail Tribune
List of Ingredients
1 cup packed parsley sprigs
1 cup water
3 leeks, with 1 inch of dark green part, split, cleaned and sliced
1 pound onions, quartered and sliced
2 Golden Delicious apples, cored and chopped
10 cups low-sodium chicken broth
2 pounds baking potatoes, pared, quartered and sliced lengthwise
1 pound green cabbage, finely chopped
3/4 pound deli corned beef, sliced and cut into thin strips
3 Tbsp sherry
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/4 tsp ground mace
Ground pepper
3 crops hot pepper sauce
1 pound kale, leaves stripped from stems and finely chopped, stems discarded
1/4 cup fresh lemon juice
3/4 tsp salt
Prepared mustard
Recipe
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 some 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.
Yield: 12 servings
|
|
member logon
