Colcannon and Corned Beef Soup

Published: December 8, 2007, 4:33 pm

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

[ Full article ]

Blog link

Comments