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SOUPS
Parsnip Soup with Corned Beef and
Cabbage
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Parsnip
Soup with Corned Beef and Cabbage |
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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 |
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Modified from Bon Appetit |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
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Recipe
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Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Our
leftover corned beef was great in this quick and easy to make soup."
-San
Diego, CA
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