Cabbage-Potato Soup (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
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