Colcannon and Corned Beef Soup

Ingredients

Amount		Ingredient	Preparation
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	baking potatoes	pared
1	pound	green cabbage	chopped
3/4	pound	corned beef
3	tablespoons	sherry
1/2	teaspoon	cardamom seeds	ground
1/2	teaspoon	nutmeg	ground
1/4	teaspoon	mace	ground
3		red hot pepper sauce (eg. Tabasco)
1	pound	kale	chopped
1/4	cup	lemon juice
3/4	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.

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.