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.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more