INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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