Colcannon and Corned Beef Soup

1. 1

   In a blender, process parsley with water until pureed; reserve in refrigerator in covered container at least 1 hour and up to 2 days.

2. 2

   In a large pot, place leeks, onions, apples and 2 cups broth.

3. 3

   Cook, covered, on medium-low heat for 50 minutes.

4. 4

   Let stand to cool slightly.

5. 5

   Puree in food processor or blender and return to pot.

6. 6

   Add remaining broth, the potatoes, cabbage and half the corned beef to pot' reserve remaining corned beef for garnish.

7. 7

   Heat to simmering; reduce heat to medium.

8. 8

   Simmer, covered, until potatoes are tender, about 15 minutes.

9. 9

   Mash som of the potatoes into the soup, leaving some pieces whole.

10. 10

    Stir in sherry, spices and kale; heat to simmering.

11. 11

    Simmer, covered, just until kale is tender, about 8 minutes.

12. 12

    Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes.

13. 13

    Add salt, if desired.

14. 14

    Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard.

* Per serving · 4 servings · Values may vary.