Cream of Corned Beef, Cabbage and Potato Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef) Ingredients:
2 quarts broth, reserved corned beef cooking liquid |
1/2 lb corned beef, cooked, shredded |
1 large potato, diced medium |
1 small onion, diced medium |
1/4 head cabbage, diced medium |
1 -2 carrot, diced medium |
4 tablespoons cornstarch |
4 tablespoons cold water |
1 pint heavy cream |
1/4 cup fresh parsley, chopped |
4 tablespoons unsalted butter |
3 ounces beer (optional) |
salt and pepper |
Directions:
1. Combine first 6 ingredients to large pot.
2. Bring to boil, reduce heat and cook until vegetables are tender.
3. Mix cornstarch and water together to make a paste.
4. Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
5. Now simmer, then add cream, butter, salt, pepper and beer.
6. Garnish with chopped parsley.
|
|