Colcannon Corned Beef Soup Recipe

Place leeks , onions, and apples in a large stockpot and cover with 2 cups of the broth. Cover and simmer over medium-low heat about 40 minutes, until tender. Remove from heat and let cool for 10 minutes. Place in a blender or food processor and puree. (You may need to do this in batches.) Return to the stockpot.

Add remaining chicken broth to the pot along with the potatoes , cabbage , and half of the corned beef . Bring to a boil, reduce heat, and simmer until potatoes are tender. Roughly mash about half of the potatoes into the soup , leaving some large chunks.

Stir lemon juice, sherry , salt, cardamom, nutmeg , mace , allspice , hot pepper sauce, and pepper to the pot. Heat, stirring occasionally, for 2 minutes. Stir in the spinach and simmer an additional 2 minutes until wilted. Taste and add more salt, if necessary.

Ladle soup into bowls. Garnish with remaining corned beef and a small dollop of prepared mustard .

Yield: 12 servings