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Corned Beef and Cabbage Soup Recipe

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Unique way to serve corned beef and cabbage on St. Patrick's Day or any day of the week.
Directions
  • In a large, heavy pot with a lid, sauté the bacon until crisp.
  • Add the onion and sauté with the bacon until the onion is softened.
  • Add the cabbage and potatoes, toss to coat with the bacon drippings.
  • Cover and reduce heat to low and cook for 5 minutes.
  • Add the stock and mustard, stir to blend. Simmer until the vegetables are tender, approximately 20 minutes.
  • Stir in corned beef.
  • Season with salt and pepper.
  • While soup is simmering, unfold one pastry sheet on a lightly floured surface.
  • Roll out slightly.
  • When soup is done, allow to cool slightly, and pour into a souffle dish.
  • Cover the dish with one square of puff pastry.
  • Gently cut 3 slits into the top center of the pastry to allow the steam to escape.
  • Whisk the egg with water and brush over the pastry.
  • Place in a 350° oven for 20 minutes or until pastry is golden brown.
Container: souffle dish or 8 (1 cup) ramekins
Prep Time: 15 minutes
Serving Description: 1 bowl
Servings: 8
Enter desired servings   Change Servings
Ingredients
- 1/2 pound corned beef - pre packaged or leftovers
- 4 russet potatoes - peeled and cubed
- 1 green cabbage head - shredded
- 4 slices bacon
- 1 onion - chopped
- 4 cups chicken stock
- 1 sheet frozen puff pastry - thawed
- 2 tablespoons Dijon mustard
- 1 egg
- 1 tablespoon water
salt and pepper to taste

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