This comforting Colcannon and Corned Beef Soup is a hearty, warming bowl of goodness that combines the classic flavors of Irish cuisine with the convenience of a soup. The base features a velvety blend of leeks, apples, and broth, creating a sweet and savory foundation. Tender baking potatoes are simmered until soft, then partially mashed to thicken the broth, mimicking the texture of traditional colcannon. Finely chopped cabbage and fresh kale add texture and nutrients, while thinly sliced deli corned beef provides a salty, smoky depth. Finished with a bright splash of lemon juice and fresh parsley, this soup is perfect for cold evenings, St. Patrick’s Day celebrations, or utilizing leftover holiday meat. It&# 226;ÂÂs rustic, satisfying, and incredibly easy to make.
Colcannon And Corned Beef Soup
Description
This comforting Colcannon and Corned Beef Soup is a hearty, warming bowl of goodness that combines the classic flavors of Irish cuisine with the convenience of a soup. The base features a velvety blend of leeks, apples, and broth, creating a sweet and savory foundation. Tender baking potatoes are simmered until soft, then partially mashed to thicken the broth, mimicking the texture of traditional colcannon. Finely chopped cabbage and fresh kale add texture and nutrients, while thinly sliced deli corned beef provides a salty, smoky depth. Finished with a bright splash of lemon juice and fresh parsley, this soup is perfect for cold evenings, St. Patrick's Day celebrations, or utilizing leftover holiday meat. It&# 226;ÂÂs rustic, satisfying, and incredibly easy to make.Ingredients
Directions
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Wash and trim the leeks, removing the root end and dark green tops, then slice thinly.
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Peel and quarter the onions, then slice them thinly.
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Core and chop the apples into small, uniform pieces.
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Peel and quarter the baking potatoes, then slice them lengthwise into thin strips.
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Finely chop the green cabbage.
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Slice the deli corned beef into thin strips; set aside half for garnish.
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Strip the kale leaves from the stems, discard the stems, and finely chop the leaves.
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In a blender, combine the packed parsley sprigs with 1 cup of water and blend until completely pureed.
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Transfer the parsley puree to a covered container and refrigerate for at least 1 hour to infuse flavor.
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In a large stockpot, combine the sliced leeks, onions, apples, and 2 cups of the low-sodium chicken broth.
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Cover the pot and cook over medium-low heat for 50 minutes, stirring occasionally, until the vegetables are very soft.
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Remove the pot from heat and let the mixture cool slightly so it is safe to blend.
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Carefully transfer the vegetable mixture to a food processor or blender and puree until smooth.
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Return the pureed mixture to the large stockpot.
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Add the remaining chicken broth, sliced potatoes, chopped cabbage, and half of the sliced corned beef to the pot.
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Bring the soup to a simmer, then reduce the heat to medium-low.
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Cover and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
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Use a potato masher to lightly mash some of the potatoes directly in the pot, leaving some pieces whole for texture.
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Stir in the sherry, ground cardamom, nutmeg, mace, ground pepper, and hot pepper sauce.
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Add the chopped kale to the soup and stir to combine.
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Cover and simmer for another 8 minutes, just until the kale is tender but still vibrant green.
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Stir in the reserved chilled parsley mixture and fresh lemon juice.
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Simmer uncovered for 2 minutes to heat through and meld the flavors.
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Taste the soup and add salt if desired, keeping in mind the saltiness of the corned beef.
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Ladle the hot soup into bowls.
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Garnish each serving with the reserved corned beef strips and a small dollop of prepared mustard if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 45.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 1.4g6%
- Sugars 3.8g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
