Cabbage-Potato Soup

Recipe Ingredients

2 tablespoons	30ml	Oil
3 cups	187g / 6.6oz	Chopped onion
3 cups	711ml	Shredded white cabbage
2 cups	474ml	Grated Idaho potatoes
2		Chicken stock
8 oz	227g	Corned beef - (to 10 oz) - cut 2" x 3" strips
2 cups	220g / 7.8oz	Grated carrots
1 cup	237ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-0114) - from the - TV FOOD NETWORK

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