Creamy Corned beef and Potato Soup

 Creamy Corned Beef and Potato Soup


2 Tbs extra virgin olive oil

1 cup diced yellow onion

1 14 oz bag of either shredded cabbage or coleslaw mix

2 cups diced and peeled russet potatoes

6 cups chicken broth

2 tsp salt

1 tsp black pepper

2 tsp garlic powder

1 cup heavy cream

2-3 cups diced leftover cooked corned beef


Heat extra virgin olive oil in a large dutch oven or soup pot medium heat.


Add onions and cabbage and cook until the onions are translucent and the cabbage is wilted.


Add diced potatoes, chicken broth, salt, pepper and  garlic powder to the pot.  Stir and bring to a boil.  Cover and cook for 30 minutes.


Blend the soup using a stick blender or allow to cool and use a regular blender in small batches.  Blend until smooth.


Add cream and corned beef.  Heat until it is warmed through.



Topping:


Mini Rueben Bites


1 sheet puff pastry

1/4 cup Thousand Island dressing

1/2 lb. swiss cheese

1/2 lb. thinly sliced pastrami

1 egg and 2 tbs. Water mixed together


1/2 flour for the rolling puff pastry out.


Preheat oven to 400 degrees.


Flour clean board or countertop.

Roll 1 sheet of puff pastry until it is 12”x 12”  Cut the pastry in half horizontally.   

With a pastry brush, spread Thousand Island dressing on both sheets in a thin layer.

Top one half of the pastry with a layer of swiss cheese.

Top the swiss cheese with a thin layer of pastrami.

Cover the pastrami with the second same sized pastry dough. 

Using a 2 inch round cookie cutter, punch out circles making sure you cut through all the layers.

Pinch together all the sides so that the circle is closed and the cheese won’t drip out.

Put reuben bites on a baking sheet lined with parchment paper.

Mix egg and water together.  Brush the tops of the puff pastry with egg wash.

Take a fork and lightly poke the top of the pastry so the air can escape while they are baking.

Bake for 12-15 minutes or until golden brown.

Top soup with mini Rueben bites.



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