And the day after that...

     Still have some corned beef around even after the St. Patrick's Day celebration and the morning after breakfast of corned beef hash?  Well then, you're in luck!  The iconic tinned meat served with cabbage every March 17th often gets pigeon-holed into specific recipes that include the above as well as an occasional Reuben sandwich with Swiss cheese, sauerkraut, Thousand Island dressing and caraway seeds on rye.

     But with some imagination, creativity (and perhaps a trip to the grocery store) it can be so much more.  Why not try corned beef soup?  After all, Corned Beef Colcannon Soup also has an Irish pedigree with the inclusion of potatoes and kale.  

Corned Beef Colcannon Soup

     
     For the soup, boil:

3 1/2 cups water                                  1 pkg dried North Woods Blend mushrooms, chopped

1/2 cup dry pearled barley

     Mince:

1/2 cup each chopped onion, carrot & celery

4 cloves garlic, chopped

     Melt:

4 Tbsp unsalted butter                       salt & black pepper

1 Tbsp tomato paste                           1/2 cup dry red wine

     Stir in:

8 cups unsalted beef stock                 2 dried bay leaves

3 cups diced cooked corned beef       1 sprig fresh thyme

1 lb Yukon gold potatoes, peeled      8 oz chopped kale (3 1/2 cups)

quartered lengthwise & sliced          1 Tbsp red wine vinegar

     For the topping, combine:

1/2 cup each sour cream & mayonnaise

1 Tbsp prepared horseradish

1 tsp minced fresh thyme

     Boil water in a saucepan; stir in barley and mushrooms.  Reduce heat to low and simmer, partially covered, 40 minutes; drain, reserving liquid.  Mince onion, carrot, celery, and garlic in a food processor.  Melt butter in a large pot over high heat.  Add minced vegetables and tomato paste; season with salt and pepper.  Cook mixture until no liquid remains in pot, 3 minutes.  Deglaze pot with wine and reduce until nearly evaporated, 3 minutes.

     Stir in stock, reserved liquid, corned beef, potatoes, bay leaves, and thyme sprig; bring to a boil, reduce heat to medium, and simmer until potatoes are tender, 10 minutes.  Stir in cooked barley mixture, kale, and vinegar; heat through.  Discard bay leaves and thyme sprig.

     For the topping, combine sour cream, mayonnaise, horseradish, and minced thyme; season with salt and pepper.  Serve soup with topping.

Serves 8 (16 cups)

Recipe courtesy of Cuisine at home magazine, April 2014.