This quick and easy Parsnip Soup with Corned Beef and Cabbage 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. All-in-all a great soup to utilize leftover corned beef (or use some from the deli).
Parsnip Soup with Corned Beef and Cabbage
- 3 tablespoons corned beef fat or butter, divided
- Three ⅙ inch thick slices (4 ounces) cooked corned beef, fat trimmed, chopped and reserved
- 2 whole bay leaves
- 2 large (about 13 ounces) parsnips, peeled and coarsely chopped
- 2 cups chopped onions
- 3 cups low salt chicken broth
- 3 large leaves savoy cabbage, center ribs removed
- ¼ cup heavy whipping cream
- salt and pepper, to taste
- Sauté 2 tablespoons corned beef fat (or butter) and bay leaves in a large saucepan over medium high heat about 2 minutes. Stir in parsnips and onions. Add 3 cups of broth. Cover; simmer until parsnips are tender, about 10 minutes.
- Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon 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.
- 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.
- If using this soup as a first course, it will yield 4 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.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use corned beef and chicken broth that are known to be GF.