CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

Cream of Corned Beef, Cabbage and Potato Soup image

Provided by Cook4_6

Categories European

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

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2 quarts broth, reserved corned beef cooking liquid
1/2 lb corned beef, cooked, shredded
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
1 -2 carrot, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
1/4 cup fresh parsley, chopped
4 tablespoons unsalted butter
3 ounces beer (optional)
salt and pepper

Steps:

Combine first 6 ingredients to 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.

Nutrition Facts : Calories 411.5, Fat 34, SaturatedFat 19.5, Cholesterol 125.4, Sodium 1718.7, Carbohydrate 18.7, Fiber 2.1, Sugar 3.5, Protein 9.3