Beef: Corned Beef & Cabbage Soup
Source of Recipe
fooddownunder.com
List of Ingredients
2 lrg leeks split, wash, chop
1 med yellow onion peel and chop
3 tsp olive oil (may be tripled) or unsalted butter
2 lrg Idaho baking potatoes peel and slice
8 cup chicken and beef broth combined
2 lrg new white potatoes peel and dice
4 oz cooked lean beef brisket (corned) dice
1 sm head green cabbage chop
2 tsp prepared horseradish more or less to taste
salt and black pepper to taste Recipe
In large pot, cook leeks and onions in two-thirds the oil/butter until soft and translucent. Add sliced Idaho potatoes and continue cooking until potatoes are partially cooked. Add broth and cook until potatoes are very soft.
While soup base is cooking, melt remaining oil/butter in large nonstick skillet. Add diced new potatoes and toss to coat well. Add pinch of salt and couple tablespoons water and cook potatoes until just barely tender. Add diced corned beef and cabbage and little more water and continue cooking until these ingredients are tender and heated through.
Strain solids from soup base and reserve liquid. Puree leeks, onion, and baking potatoes in food processor fitted with steel blade, adding some liquid through feed tube. Return rest of puree to soup pot with remaining liquid.
Stir in cooked diced corned beef, new potatoes, and cabbage. Taste for seasoning and add horseradish, salt, and pepper to taste. Serve immediately.
NOTES : This is a great way to use up that leftover St. Patrick's Day dinner or to serve as a hearty first course on that day of green.
standard reductions: use one-third the amt of oil and 1oz red meat per serving.
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