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Title: Colcannon & Corned Beef Soup
Yield: 12 Servings

Ingredients

      1 c  packed parsley sprigs
      1 c  water
      3    leeks, with 1 of dark green
      1    part, split, cleaned and
      1    sliced
      1 lb onions, quartered and sliced
      2    golden delicious apples,
      1    cored and chopped
     10 c  low-sodium chicken broth
      2 lb baking potatoes, pared
      1    quartered and sliced
      1    lengthwise
      1 lb green cabbage, finely
      1    chopped
    3/4 lb deli corned beef, sliced and
      1    cut into thin strips
      3 tb sherry
    1/2 ts ground cardamom
    1/2 ts ground nutmeg
    1/4 ts ground mace
      1    ground pepper
      3 dr hot pepper sauce
      1 lb kale, leaves stripped from
      1    stems and finely chopped,
      1    stems discarded
    1/4 c  fresh lemon juice
    3/4 ts salt
      1    prepared mustard

Instructions

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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