Recipe: Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

Serves 8.

You'll need 8 (one-cup) ramekins or soufflé dishes.

• 5 slices bacon, cut crosswise into 1/4-in. pieces

• 1 1/4 c. chopped onion

• 1 1/2 lb. green cabbage, quartered and cored, then cut into strips 1/2 in. wide by 2 in.

• 1 1/2 lb. russet potatoes, peeled and cut into 1/2-in. cubes

• 2 tbsp. Country Dijon mustard

• 1/2 lb. sliced good quality corned beef cut into strips 1/2 in. wide by 2 in.

• Kosher salt and freshly ground black pepper

• 1 (17.3-oz.) pkg. frozen puff pastry, defrosted overnight in the refrigerator

• 1 egg

Directions

In a large, heavy pot (with a lid) set over medium heat, sauté the bacon until crisp. Add the onion and sauté with the bacon until onion is just slightly softened, about 2 minutes. Add the cabbage and potatoes and toss to coat with the bacon drippings. Cover, reduce heat to low, and cook 3 minutes.

Add the stock and the mustard to the pot and stir to blend. Bring the mixture to a gentle simmer, then cover. Simmer until vegetables are just tender, about 20 minutes. Then stir in the corned beef, and season with salt to taste (about 1 teaspoon or more depending on saltiness of the stock and the corned beef) and with 1 teaspoon pepper.

While soup is simmering, prepare pastry tops. On a floured work surface, roll one of the pastry sheets into an 11-inch square. Cut out 4 pastry rounds, each about 5 1/2 inches in diameter (or 1/2 inch wider all around than the tops of the ramekins). Repeat with remaining pastry sheet. Cut a 1/2-inch circle in the center of each pastry round (a plain 1/2-inch pastry tip works well). The hole will let the steam escape while the pastry bakes. Cover and refrigerate rounds until needed.

When soup is done, cool slightly and then fill each ramekin to within 1/2 inch of the top. (You will have about 2 cups soup remaining; refrigerate and enjoy as leftovers.) Whisk the egg with 1 teaspoon cold water in a small bowl, and brush one side of each pastry circle with the egg mixture. Carefully place a pastry round, glazed side down, over each ramekin. Firmly press the overlapping pastry against the outside of each ramekin. Be careful not to press down from the top to avoid cutting the dough on the edge of the ramekin. Press the tines of a fork around the pastry sides to make it adhere tightly to each ramekin.

To bake, arrange a rack at center position and preheat oven to 400 degrees. Remove the plastic wrap and bake until pastry is golden brown and slightly puffed, 18 to 20 minutes. Remove and serve.

Nutrition information per serving:

Calories426Fat24 gSodium553 mg

Carbohydrates37 gSaturated fat9 gCalcium61 mg

Protein15 gCholesterol93 mgDietary fiber4 g