Corned Beef and Cabbage Soup Recipe

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If you're searching for soup recipes that are unique, try this Irish-inspired recipe. This soup is simmered on the stovetop, covered with puff pastry, and then baked, creating an inventive corned beef and cabbage soup topped with a flaky crust.
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Update Servings
  • 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
Container: souffle dish or 8 (1 cup) ramekins
15 mins
45 mins
  • 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.
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