Recipe - Colcannon And Corned Beef Soup

1 cup Packed Parsley Sprigs
1 cup Water
3 Leeks, with 1" of dark green
Part, split, cleaned and
Sliced
1 pound Onions, quartered and cut or sliced up
2 Golden Delicious Apples,
Cored and chopped
10 cup LowSodium Chicken Broth
2 pound Baking Potatoes, pared
Quartered and cut or sliced up
Lengthwise
1 pound Green Cabbage, finely
Chopped
Three fourths pound Deli Corned Beef, cut or sliced up and
Cut into thin strips
3 tablespoon Sherry
One half teaspoon Ground Cardamom
One half teaspoon Ground Nutmeg
One fourth teaspoon Ground Mace
Ground Pepper
3 dr Hot Pepper Sauce
1 pound Kale, leaves stripped from
Stems and finely chopped,
Stems discarded
One fourth cup Fresh Lemon Juice
Three fourths teaspoon 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
mediumlow 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini