"This looked delicious - it was a link from Pinterest (Skinnytaste.com), so I had to give it a try. The idea was good, but I wanted to make my own changes. So, after 2 attempts, I think I got it! It is a great way to use up 'that leftover' corned beef from St. Patty's day. But, don't wait for St. Patty's day to make this soup; you could always make corned beef ... any time of the year; but also, simply pick up some corned beef from the deli. If you can find it ... a fantastic garnish is a horseradish swiss or cheddar; but, a simple gruyere or swiss is also just as nice."

Original is 7 servings

Metric US

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Step by Step Method

Step 1

Base ... Add the olive oil to a large pot and bring to medium heat. Add the carrots, potatoes, onions, leeks, and a pinch of both salt and pepper; cook 3-4 minutes until slightly tender. Then, add the garlic and cook another minute or two, making sure to stir often - as you do NOT want the vegetables to brown, especially the garlic, because it can become bitter.

Step 2

Deglaze the pan with the beer scraping up any bits off the bottom of the pan. Then, add in the broth, cabbage, cloves, bay leaves; and, another pinch of both salt and pepper. Bring to a light boil, then reduce and simmer on low for 20 minutes until the cabbage is tender.

Step 3

Finish ... Once the cabbage is tender, add the cream, corned beef, and parsley; simmer another 5 minutes until heated through. Season once again with salt and pepper, only if necessary.

Step 4

Serve and Garnish ... Ladle into bowls and top with grated cheese. ENJOY! As I mentioned, I love a grated horseradish cheese, but that is not always available. I just love the spice of horseradish added to this. A nice gruyere or swiss is just as nice. Serve with crusty bread.