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Colcannon and Corned Beef Soup

 

29

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 cup parsley leaves
1 cup water
3 each leeks
sliced
*
1 pound onions
sliced
2 each apples
golden delicious
10 cups chicken broth
2 pounds russet potatoes
pared
1 pound cabbage
chopped
¾ pound corned beef
3 tablespoons sherry
½ teaspoon cardamom seeds
ground
½ teaspoon nutmeg
ground
¼ teaspoon mace
ground
*
3 red hot pepper sauce
*
1 pound kale
chopped
¼ cup lemon juice
¾ teaspoon salt

Directions

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.

Purée 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1418g (50.0 oz)
Amount per Serving
Calories 81727% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 2427mg 101%
Total Carbohydrate 37g 37%
Dietary Fiber 12g 48%
Sugars g
Protein 85g
Vitamin A 377% Vitamin C 410%
Calcium 29% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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