|
|
SOUPS
Cabbage- Potato Soup
|
Cabbage-
Potato Soup |
|
|
|
Nice way to use
that leftover corned beef...
|
|
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 2x3-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. |
|
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
