Colcannon and Corned Beef Soup

• 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 russet potatoes pared
• 1 pound 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
• 1 pound kale chopped
• 1/4 cup lemon juice
• 3/4 teaspoon salt

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. In a large pot, place leeks, onions, apples and 2 cups broth.
3. Cook, covered, on medium-low heat for 50 minutes.
4. Let stand to cool slightly.
5. Puree in food processor or blender and return to pot.
6. Add remaining broth, the potatoes, cabbage and half the corned beef to pot' reserve remaining corned beef for garnish.
7. Heat to simmering; reduce heat to medium.
8. Simmer, covered, until potatoes are tender, about 15 minutes.
9. Mash som of the potatoes into the soup, leaving some pieces whole.
10. Stir in sherry, spices and kale; heat to simmering.
11. Simmer, covered, just until kale is tender, about 8 minutes.
12. Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes.
13. Add salt, if desired.
14. Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard.

parsley, water, leeks, onions, apples golden delicious, chicken broth, potatoes, cabbage, beef, sherry, cardamom seeds ground, nutmeg ground, mace ground, red hot pepper sauce, lemon juice, salt

Taken from recipeland.com/recipe/v/colcannon-corned-beef-soup-46337 (may not work)