Recipes
CABBAGE-POTATO SOUP
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 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
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.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
Author: Emeril Lagasse
TELL ME MORE
LATEST RECIPES
