This recipe has been featured in a post on The Recipe Girl blog: Parsnip Soup with Corned Beef.
PARSNIP SOUP W/ CORNED BEEF & CABBAGE
Three 1/8-inch-thick slices cooked corned beef (4 ounces), fat trimmed, chopped and reserved
2 whole bay leaves
2 large parsnips (about 13 ounces), peeled and coarsely chopped
2 cups chopped onions
3 cups (or more) low-salt chicken broth
3 large savoy cabbage leaves, center ribs removed
¼ cup heavy whipping cream
1. Sauté 2 Tbsp. corned beef fat (or butter) and bay leaves in a large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups of broth. Cover; simmer until parsnips are tender, about 10 minutes.
2. Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 Tbsp. fat (or butter) in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage begins to wilt, about 3 minutes.
3. Working in batches, puree soup with bay leaves and cream in blender until smooth. Return to same pan. Re-warm soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center.
Yield: 2 Main Course servings or 4 first course servings
*Trim the fat from the corned beef and use it to saute the veggies. If there’s not enough fat, supplement with butter.
**Leftover corned beef works great for this soup. Deli corned beef is a perfectly good substitute.
Recipe Source: Adapted from Bon Appetit
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“Our leftover corned beef was great in this quick and easy to make soup.”
-San Diego, CA