Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2019

Easy Soup Recipes

Yellow Cake Recipes

Basic Yellow Cake

Basic Yellow Cake Recipe
1 c Shortening 2 c Sugar 4 Eggs 3 c Cake flour sifted 2 1/2 ts Baking powder 1/2 ts Salt P...

read more

Colcannon and Corned Beef Soup Recipe

Colcannon and Corned Beef Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Colcannon and Corned Beef Soup recipe  PDF



1 c Packed Parsley Sprigs
1 c Water
3 Leeks, with 1 of dark green
Part, split, cleaned and Sliced 1 lb Onions, quartered and sliced
2 Golden Delicious Apples,
Cored and chopped 10 c Low Sodium Chicken Broth
2 lb Baking Potatoes, pared
Quartered and sliced Lengthwise 1 lb Green Cabbage, finely
Chopped 3/4 lb Deli Corned Beef, sliced and
Cut into thin strips 3 tb Sherry
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg
1/4 ts Ground Mace
Ground Pepper 3 dr Hot Pepper Sauce
1 lb Kale, leaves stripped from
Stems and finely chopped, Stems discarded 1/4 c Fresh Lemon Juice
3/4 ts Salt
Prepared Mustard
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 mi ture 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

Colcannon and Corned Beef Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
585 people have voted
Last Reviewed on 2019-05-19



Sunday, May 19 2019 Download & Print Colcannon and Corned Beef Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Grilled Chicken with Hazelnut Butter

New Cooking Recipes

Six Layer Coffee Torte
Six Layer Coffee Torte Recipe


2 2/3 cups Flour 2 cups Sugar 1 cup Butter or margarine soft 1 cup Buttermilk 3/4 cup Ground cocoa 2 teaspoons Baking soda 1 1/2 teaspoons Vanilla e tract 1/4 teaspoon Salt 2 large Eggs Instant coffee granules 10 (1.4 oz) Heath Bars 2 cups Whipping cream 3 tablespoons Light brown sugar Preheat oven to 350F. Grease and flour 3 8 inch round cake pans. In a large bowl, measure first 9 ingredients. With mi er at low speed, beat ingredients until just mi ed, scraping bowl constantly with spatula. Dissolve 2 tsp instant coffee into 1 cup boiling water ...

Cooking Magazines: Christmas Cake Recipes » May 2019   Christmas Cake recipes RSS   Thumsb up

Dish Of The Day

Lemon Cream Bread

Lemon Cream Bread Recipe
1/2 cup butter 1 1/4 cups sugar 2 large eggs 2 1/4 cups all purpose flour 3 teaspoons baking...
read more

Category: » Cake Recipes

View more dishes

>