Recipe for Quiet Man Irish Pub Cream Of Corned Beef
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QUIET MAN IRISH PUB CREAM OF CORNED BEEF

    The Quiet Man Irish Pub Cream of Corned Beef, Cabbage and Potato Soup

    Source: The Quiet Man Irish Pub, Dover, New Jersey

    2 quarts reserved corned beef cooking liquid
    1/2 pound shredded, cooked corned beef
    1 large potato, diced medium
    1 small onion, diced medium
    1/4 head cabbage, diced medium
    1 or 2 carrots, diced medium
    4 tablespoons cornstarch
    4 tablespoons cold water
    1 pint heavy cream
    Chopped parsley
    4 tablespoons unsalted butter
    3 ounces beer (optional)
    Salt and pepper to taste

    Combine first 6 ingredients in 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.


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