Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Cream Of Corned Beef, Cabbage And Potato Soup
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- #89903
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 quarts reserved corned beef cooking liquid
1/2 pound shredded, cooked corned beef
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
chopped parsley
4 tablespoons unsalted butter
3 ounces beer (optional)
salt and pepper, to taste
directions
Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.
Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer.
Garnish with chopped parsley.
added by
warner
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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