Ingredients
75 g butter
15 ml olive oil
1 onion, chopped
4 cloves garlic, chopped
30 g all-purpose flour
1 tsp dill seed
0.5 tsp tarragon leaves
0.25 tsp ground black pepper
1 L chicken broth
300 g chopped cabbage
200 g finely chopped deli corned beef
500 ml half-and-half
225 g cream cheese
30 g cornstarch
30 ml water
Directions
Step 1
In a large stockpot over medium heat, melt the butter with olive oil. Sauté the chopped onion and garlic until the onion is slightly softened, about 5 minutes. Add the flour, dill seed, tarragon leaves, and black pepper, and cook until the flour is dissolved and fragrant, about 3 minutes.
Step 2
Pour the chicken broth over the onion mixture and stir until blended, about 2-3 minutes. Add the cabbage and corned beef, and cook, stirring frequently, until the cabbage is tender, about 20 minutes. Stir in the half-and-half and continue to cook until the soup is warm but not boiling, about 5 minutes.
Step 3
Meanwhile, melt the cream cheese in a small saucepan over low heat until creamy, about 2-3 minutes. In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the melted cream cheese until well combined.
Step 4
Stir the cream cheese mixture into the soup and cook over low heat, stirring constantly, until the cheese melts and the soup is thickened, about 5 minutes.