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Show: The Essence of Emeril

Episode: St. Patrick's Day

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Total:: 45 min
Prep:: 5 min
Cook:: 40 min

Yield:: 8 to 10 Servings

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

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.

Recipe from Emeril Lagasse

My Private Notes

Name: Cabbage-Potato Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 10 Servings
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