Ingredients
- 2 Tbsp. oil
- 3 cups shredded cabbage (I use slaw in a bag)
- 3 cups chopped onion
- 2 Tbsp. of garlic
- 2 cups grated Idaho potatoes
- 2 quarts chicken stock (I used veg. stock)
- 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup) (I bought it at the deli and cut it up)
- 2 cups grated carrots (I used turnips and added a little sugar)
- 1 cup cream (I used evaporated milk and 2 Tbsp. of butter)
- Salt and pepper
Directions
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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