Colcannon and Corned Beef Soup

Directions

1. 1

   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 Golde

2. 2

   reserve in refrigerator in covered container at least 1 hour and up to 2 days

3. 3

   In a large pot, place leeks, onions, apples and 2 cups broth

4. 4

   Cook, covered, on medium-low heat for 50 minutes

5. 5

   Let stand to cool slightly

6. 6

   Puree in food processor or blender and return to pot

7. 7

   Add remaining broth, the potatoes, cabbage and half the corned beef to pot' reserve remaining corned beef for garnish

8. 8

   Heat to simmering