Parsnip Soup with Corned Beef and Cabbage

This post may contain affiliate links.

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

Parsnip Soup with Corned Beef and Cabbage

Yield: 2 Main Course servings or 4 first course servings

Prep Time:25 min

Cook Time:20 min

Ingredients:

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
1/4 cup heavy whipping cream

Directions:

1. Sauté 2 tablespoons 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 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.

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.

Tips:

*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.

SOURCE: RecipeGirl.com Adapted barely from Bon Appetit

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *