This hearty soup combines corned beef, cabbage, apples, leeks, potatoes, spinach, and spices. It makes enough for a crowd.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 3 leeks, with 1 inch of dark green part, split, cleaned and sliced
- 4 medium onions, peeled, quartered and sliced
- 2 Golden Delicious apples, peeled, cored, and chopped
- 10 cups chicken broth, divided use
- 6 medium russet potatoes, peeled, quartered and sliced lengthwise
- 1 pound green cabbage, shredded
- 3/4 pound sliced deli corned beef, cut into strips, divided use
- 1/4 cup fresh lemon juice
- 3 Tablespoons sherry
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground allspice
- 1/8 teaspoon hot pepper sauce
- Freshly ground black pepper
- 1 pound baby spinach
- Prepared mustard for garnish, optional
Preparation:
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
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
