Corned Beef and Cabbage Soup Recipe
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If you're searching for
that are unique, try this
. 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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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 tablespoon water
salt and pepper to taste
: souffle dish or 8 (1 cup) ramekins
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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