Creamy Corned Beef And Cabbage Soup Recipes

CORNED BEEF AND CABBAGE SOUP LOW CARB RECIPE

Steps:

• Set the Instant Pot to sauté. It should read "30".
• Add butter and onion. Saute for 10 minutes, stirring frequently.
• Add celery stalks, fennel, and garlic. Saute 6 more minutes.
• Push vegetables to the sides of the pot so there's a "hole" in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
• Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
• Turn off the sauté feature.
• Add 2 cups water to the pot and stir.
• Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
• Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
• Place the lid on the Instant Pot, turn the vent to "sealing", and set the Instant Pot to cook for 30 minutes on high pressure.
• While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
• When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to "venting" to release the remainder of the pressure.
• When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!

CABBAGE AND CORNED BEEF CHOWDER

Steps:

• Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
• Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
• Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
• Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

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.

CORNED BEEF CASSEROLE

Steps:

• Lightly grease a 9x13 baking dish and preheat your oven to 375 degrees F.
• Place one layer of potato slices on the bottom of the dish.
• Sprinkle with salt and pepper if desired.
• Sprinkle the the chopped onions on top, followed by the shredded cabbage and corned beef.
• Top with the rest of the sliced potatoes and add salt and pepper if desired.
• In a small mixing bowl, stir together the Cream of Celery soup, the milk, and the mustard. Pour over the top of the casserole.
• Cover with foil and bake for 1 1/2 hours. If desired, remove the foil after this time and turn your oven on to "broil" for 2-3 minutes until brown spots begin to form. Watch carefully and remove before burning.

THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

Steps:

• 1. 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.