Colcannon & Corned Beef Soup
Submitted by cyberjess
Hearty Irish-inspired soup blending colcannon flavors with corned beef, cabbage, kale, leeks, and russet potatoes in a brothy base spiked with sherry and warm spices.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsTake everything you love about colcannon and corned beef and cabbage, then stir it all into one big pot of soup. Leeks, onions, and apples simmer down into a velvety base, then potatoes, cabbage, kale, and chunks of corned beef join the party.
Some of the potatoes get mashed right into the broth while others stay in chunky pieces, giving the soup body without losing its soul. A splash of sherry and a warm trio of cardamom, nutmeg, and mace lift this well beyond your average corned beef soup.
A bright parsley puree stirred in at the end brings color and freshness. Ladle it into deep bowls, top with extra corned beef, and add a dab of mustard if you’re feeling proper Irish about it.
Chef Tips
- Make the parsley puree ahead. It can sit in the fridge for up to 2 days, so prep it the night before and save yourself a step on soup day.
- Mash some potatoes, leave some whole. This gives the soup a naturally thick, creamy texture without adding cream or flour. Use the back of a wooden spoon right in the pot.
- Don’t overcook the kale. Eight minutes is plenty. You want it tender but still green and slightly toothsome, not army-green mush.
Ingredients
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.
Purée 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.
Comments
