Parsnip Soup with Corned Beef and Cabbage

Leftover corned beef finds another delicious use in this earthy parsnip soup. This recipe was adapted from one developed by Lori at RecipeGirl.com. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.

Yields 2 Entree or 4 First Course Servings of Parsnip Soup with Corned Beef and Cabbage

Ingredients:

• 3 tbsp butter
• 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
• three 1/8-inch-thick slices cooked corned beef (4 ounces)
• 1/4 cup heavy whipping cream
• salt and fresh ground black pepper to taste

Preparation:

Melt 2 tbsp butter and in a large saucepan over medium-high heat and add in the bay leaves. Saute in the hot butter for 2 minutes. Add the parsnips, onions, and chicken broth. Cover and simmer until parsnips are tender.

Meanwhile, cut cabbage and corned beef slices crosswise into thin strips. Melt 1 tbsp 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. Reserve.

When the soup is ready, remove the bay leaves. Working in batches, puree soup in a blender until smooth. Return to the pan and add the cream. Bring back to a simmer, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center, and serve hot