This comforting Colcannon and Corned Beef Soup reimagines the traditional Irish dish in a warming bowl. Creamy mashed potatoes mingle with tender cabbage and earthy kale, creating a rich, velvety base that is both rustic and elegant. The savory depth of deli corned beef slices adds a satisfying meaty counterpoint to the sweet, caramelized leeks and onions. Bright notes of parsley, lemon, and warm spices like nutmeg and cardamom elevate the flavor profile, preventing the dish from feeling heavy. It is the perfect meal for chilly evenings, offering a nostalgic taste of home cooking with a sophisticated twist. Serve with crusty bread for a complete, satisfying experience.
Colcannon & Corned Beef Soup
Description
This comforting Colcannon and Corned Beef Soup reimagines the traditional Irish dish in a warming bowl. Creamy mashed potatoes mingle with tender cabbage and earthy kale, creating a rich, velvety base that is both rustic and elegant. The savory depth of deli corned beef slices adds a satisfying meaty counterpoint to the sweet, caramelized leeks and onions. Bright notes of parsley, lemon, and warm spices like nutmeg and cardamom elevate the flavor profile, preventing the dish from feeling heavy. It is the perfect meal for chilly evenings, offering a nostalgic taste of home cooking with a sophisticated twist. Serve with crusty bread for a complete, satisfying experience.Ingredients
Directions
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In a blender, combine the parsley sprigs and water. Process until a smooth puree is formed. Transfer to a covered container and refrigerate for at least 1 hour or up to 2 days to allow flavors to meld.
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In a large stockpot, combine the sliced leeks, onions, apples, and 2 cups of the 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 and sweet.
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Remove the pot from heat and let the mixture stand until it cools slightly enough to handle.
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Transfer the cooked vegetable mixture to a food processor or blender. Puree until completely smooth and creamy. Return the puree to the stockpot.
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Add the remaining chicken broth, quartered potatoes, chopped cabbage, and half of the sliced corned beef to the pot. Reserve the remaining corned beef for garnish later.
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Bring the soup to a simmer, then reduce the heat to medium-low. Cover and simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
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Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the soup, leaving some potato 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 finely chopped kale leaves to the soup. Cover and simmer just until the kale is wilted and tender, about 8 minutes.
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Stir in the reserved parsley puree and fresh lemon juice. Simmer uncovered for 2 minutes to brighten 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. Garnish each serving with the reserved strips of corned beef and a small dollop of prepared mustard if desired. Serve immediately.
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.
