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Great choice for your
leftover corned beef...
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Three
1/8-inch-thick |
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slices
cooked corned beef (4 ounces), fat trimmed,
chopped and reserved |
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2 whole |
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bay leaves |
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2 large |
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parsnips
(about 13 ounces), peeled and coarsely chopped |
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2 cups |
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chopped
onions |
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3 cups |
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(or more)
low-salt chicken broth |
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3 large |
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savoy
cabbage leaves, center ribs removed |
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¼ cup |
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heavy
whipping cream |
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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. |
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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. |
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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. |
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Yield: 2 Main Course
servings or 4 first course servings |
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Cooking Tips |
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*Trim the fat from the
corned beef and use it to saute the veggies. If there's not
enough fat, supplement with butter. |
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**Leftover corned beef works
great for this soup. Deli corned beef is a perfectly good
substitute. |
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Recipe Source |
| Modified
from Bon Appetit |