Colcannon And Corned Beef Soup

Ingredients

26 gr packed parsley sprigs
240 ml water
3 leeks
1 dark green
230 gr onions
2 golden delicious apples
2,400 ml low-sodium chicken broth
575 gr baking potatoes
260 gr green cabbage
350 gr deli corned beef
45 ml sherry
1 gr cardamom
1 gr nutmeg
1 gr mace
1 ml pepper sauce
32 gr kale
60 ml lemon juice
2 gr salt
1 prepared mustard

Instructions

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. Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg.