DAY AFTER ST. PATRICK’S DAY SOUP
2 Tbs olive oil
3 cups chopped sweet Vidalia onions
3 cups shredded cabbage
2 cups grated Idaho potatoes
2 quarts chicken broth
8 to 10 ounces corned beef, cut into 2×3-inch strips (about a cup)
2 cups grated carrots
1 cup half and half cream
salt and pepper
1. In a large pot, heat 1 Tablespoon oil. Add onions and saute until tender, about 3-4 minutes. Add cabbage and potatoes; stir. Add broth and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
2. While soup is cooking, heat remaining oil in small skillet and saute corned beef until crisp; drain on paper towels.
3. Add carrots and half & half to the soup; simmer for 10 more minutes. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.
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