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Curry’s Culinary Corner: St. Patrick’s Day Soup (the day after)

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Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?

First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.

So here’s what you do:

Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.

Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!