The Quiet Man Irish Pub Cream of
Corned Beef, Cabbage and Potato Soup

Ingredients

• 2 quarts reserved corned beef cooking liquid
• 1/2 pound shredded, cooked corned beef
• 1 large potato, diced medium
• 1 small onion, diced medium
• 1/4 head cabbage, diced medium
• 1 or 2 carrots, diced medium
• 4 tablespoons cornstarch
• 4 tablespoons cold water
• 1 pint heavy cream
• Chopped parsley
• 4 tablespoons unsalted butter
• 3 ounces beer (optional)
• Salt and pepper to taste

Instructions

1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.
2. 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.
3. Garnish with chopped parsley.

Attribution

The Quiet Man Irish Pub, Dover, New Jersey