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Colcannon And Corned Beef Soup

Cuisine: Jewish
Type: Meat
Courses: Soup
Serves: 12 people

Recipe Ingredients

1 cup 16g / 0.6ozPacked parsley sprigs
1 cup 237mlWater
3   Leeks - with 1" of dark green
1   -- split, cleaned and
1 lb 454g / 16ozOnions - quartered and sliced
2   Golden delicious apples
  Cored and chopped
10 cups 2370mlLow-sodium chicken broth
2 lbs 908g / 32ozBaking potatoes - pared
  Quartered and sliced
1 lb 454g / 16ozGreen cabbage - finely
3/4 lb 340g / 11ozDeli corned beef - sliced and
  Cut into thin strips
3 tablespoons 45mlSherry
1/2 teaspoon 2.5mlGround cardamom
1/2 teaspoon 2.5mlGround nutmeg
1/4 teaspoon 1.3mlGround mace
  Ground pepper
3   Hot pepper sauce
1 lb 454g / 16ozKale - leaves stripped from
  Stems and finely chopped
  Stems discarded
1/4 cup 59mlFresh lemon juice
3/4 teaspoon 3.8mlSalt
  Prepared mustard

Recipe 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 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.

Betty Crocker's 40th Anniversary Edition Cookbook


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