Parsnip Soup with Corned Beef and Cabbage

We celebrated St. Patty’s Day a wee early this year. And while I’m not a master at making corned beef from scratch, I do have to say that our corned beef turned out to be amazing this year- moist, fall-apart-in-your-mouth and super delicious. I purchased what looked like a good slab of corned beef (not too much fat on it), placed it in a slow cooker, covered it with water, added the spice packet that was included in the package and threw in a bottle of Guinness. I let it simmer for a good 8 hours and it couldn’t have been better.

So what do you do with leftover corned beef? If it stays moist, it’s great to have the next day. Ours was still perfectly moist, but we had so much left over that I had to search for a good way to utilize it. My choice: Parsnip Soup with Corned Beef and Cabbage.

This quick and easy soup is simply parsnips, onions, and bay leaves simmered in chicken broth. A whir in the blender plus the addition of a splash of whipping cream makes it creamy. Truth be told, I forgot to add the cream and I enjoyed the soup without. I added it later, and it gave the soup a sweeter and slightly richer flavor.

The corned beef and cabbage are sliced up thinly and lightly sauteed before piling into the middle of each bowl of soup… just enough to get a good mouthful of beef & cabbage in every bite. If you don’t have any freshly made corned beef, this recipe works perfectly fine with just a few slices of corned beef from the deli.

This soup was filling enough to make a main dish for two. I also made salad to accompany this after St. Patty’s Day dinner. We agreed that this soup is a “keeper!”

This recipe can be found HERE.

10 Comments / Leave a Comment »

Posted by Lori Lange on March 17, 2008

10 Responses to “Parsnip Soup with Corned Beef and Cabbage”

1

Peter M — March 17, 2008 @ 1:52 AM

Lori, a great twist on the Irish classic, combing the main ingredients as a soup.
2

StickyGooeyCreamyChewy — March 17, 2008 @ 5:24 AM

Sounds very interesting! I always add parsnips when I make chicken soup, so it makes sense to me. The only potential problem I see is having any corned beef leftovers. That stuff goes fast around here!
3

Mike of Mike's Table — March 17, 2008 @ 12:07 PM

Looks like a delicious way to enjoy the leftovers! I also really like how you plated the soup.
4

superluckykitchen — March 17, 2008 @ 8:17 PM

what a great idea for all that leftover corned beef i am going to have!
5

eliza — March 17, 2008 @ 11:00 PM

i’ve actually never tried cooking corned beef before though i’ve eaten it. maybe next year i’ll do it!
6

VeggieGirl — March 17, 2008 @ 11:21 PM

Happy St. Patrick’s Day!!! Enjoy the festivities and delicious fare :0)
7

Susan from Food Blogga — March 18, 2008 @ 12:20 AM

Now, this is St Paddy’s Day dish I can see myself making. I love parnsip soup and Jeff loves corned beef, so it’s perfect!
8

Kevin — March 18, 2008 @ 12:23 AM

That looks good! A nice twist on a classic Irish meal and a great way to use up some leftovers.
9

Cookie baker Lynn — March 18, 2008 @ 3:07 AM

What a fun twist on a St. Patrick’s Day classic!
10

przepisy kulinarne — August 2, 2008 @ 3:20 PM

Cool fun. Like me. Thanks.
I like to cook very at home. Greetings from Poland.