more corned beef and cabbage,for garnish on top of the soup
Instructions
Sauté 2 tablespoons of butter and bay leaves in a large saucepan over medium-high heat about 2 minutes. Stir in the parsnips and onions. Add the broth. Cover; simmer until parsnips are tender, about 10 minutes.
Meanwhile, cut the cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the cabbage and corned beef. Sprinkle with salt and pepper. Toss until the cabbage begins to wilt, about 3 minutes.
Working in batches, puree the soup with bay leaves and cream in a blender until smooth. Return to the same pan. Re-warm the soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound more corned beef and cabbage in the center, to garnish.
Notes
If using this soup as a first course, it will yield 4 servings.
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.