The Quiet Man Irish Pub Cream of Corned Beef, Cabbage and Potato Soup
Source: The Quiet Man Irish Pub, Dover, New Jersey
2 quarts reserved corned beef cooking liquid
1/2 pound shredded, cooked corned beef
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
1 or 2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
4 tablespoons unsalted butter
3 ounces beer (optional)
Salt and pepper to taste
Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.
Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer.
Garnish with chopped parsley.