Okay ladies and gentleman as most of you know I would rather be a vegetarian, but this soup was amazing. My husband picked it out since we had a whole fresh cabbage from our garden. How could I say no to his efforts. I hope you enjoy it on a wintery day like today in Florida.
Ingredients
2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper ( tons of peppercorn)
I added a bay leaf
Directions
In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. 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 actually let it simmer VERY low for several hours. It allowed the corn beef to get tender.)
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