Even if you're not fixing anything Irish-inspired on Sunday, we know you have a green recipe to share, be it salad, beans, spinach or maybe even your own Shamrock Shake!
So, tell us...
What are your favorite ST. PATRICK'S DAY recipes? Share 'em all in today's Recipe Round-Up!
All the flavors of our favorite sandwich come together in this creamy soup,
found in our cookbook, 101 Hearty Recipes!
Reuben Soupfound in our cookbook, 101 Hearty Recipes!
Thanks to Sandy Roy from Crestwood, Kentucky, who shared this recipe with us!
1 onion, chopped
4 c. chicken broth
1 c. sauerkraut, drained
and chopped
1 bay leaf
2 T. cornstarch
1/4 c. cold water
1 c. whipping cream
1 c. half-and-half
1 lb. deli corned beef,
cubed
1 c. shredded Swiss cheese
salt and white pepper to taste
Garnish: rye croutons
Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Serves 6.
Click here for a printable version of this recipe.
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