Ingredients
1 cup packed parsley sprigs
1 cup water
3 leeks, with 1 of dark green
1 part, split, cleaned and
1 sliced
1 lb onions, quartered and sliced
2 golden delicious apples,
1 cored and chopped
10 cup low-sodium chicken broth
2 lb baking potatoes, pared
1 quartered and sliced
1 lengthwise
1 lb green cabbage, finely
1 chopped
3/4 lb deli corned beef, sliced and
1 cut into thin strips
3 tbsp sherry
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/4 tsp ground mace
1 ground pepper
3 drop hot pepper sauce
1 lb kale, leaves stripped from
1 stems and finely chopped,
1 stems discarded
1/4 cup fresh lemon juice
3/4 tsp salt
1 prepared mustard
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.
Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g,
Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg.
Source: Medford Mail Tribune Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120
Servings: 12 servings
Colcannon & Corned Beef Soup Recipe brought to you by Recipe Ideas
Categories: Irish; Meat; Soup
The History of Recipes
It is quite feasible to trace the history of recipes way back into antiquity, in fact as far back into history as the ancient Egyptians, and maybe even further. Having said that, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to academics is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Closer to modern times, there are a couple of interesting books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich people of that period. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were at a premium. However, it wasn`t until the 1800s that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe books are in great demand, as a result of more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Colcannon & Corned Beef Soup recipe.
