In a soup pot heat 1 Tbsp. oil, add onions and garlic and cook until tender. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper. I didn't need any salt, but a little pepper was needed. It was better the next day, as most soups are.
Source: courtesy of Emeril Lagasse with some changes
By Scott E. from Chicago
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