Corned Beef & Cabbage Soup

Ingredients

3 leeks

2 medium sweet onions

2 taters (that's how we say it in the south you know), three if you

really like it chunky, try two first.

I smaller head of cabbage

64 oz of chicken broth (may want more if you like a more liquid soup,

since we are bachelors we go with the chunky, manly man style, ya

know!)

Heavy cream (don't tell my mom about this part)

Thyme (1 solid Tbl at least)

Salt & pepper to taste

2-3 lbs corned beef

Procedure

Cook the corned beef brisket in a covered pan (brisket usually comes

packaged with seasonings in the meat section). Cover with water, bring

to a boil, add seasoning packet, then cover and reduce to simmer on

low to medium low. Let simmer for 3-4 hours (I have even let it go

overnight).

Cut veggies (except taters, add them later). I like small dice on

every thing. Sautee onions and leeks in a little olive oil and

probably about 2 Tbs of butter until soft (translucent). Add cabbage

and sauté (probably about 5 minutes). Add thyme. Then add the chicken

broth. Bring to a boil then reduce to low/medium low. Add corned beef

(either shredded or cut into small dice) (I do not use the beef broth

that the corned beef was cooking in, as it is generally too strong,

chicken broth works best), and add potatoes. Salt & peeper to taste.

Soup is always best if left to simmer together for a couple of hours.

Before serving add some heavy cream to taste (again don't let my mom

know, not good for your heart but wonderful for your tongue!!)

Pretty easy - Good Luck!

May the road rise up to meet ya Lassie!!!

Happy St. Paddy's day!

Cousin Tim