Parsnip Soup with Corned Beef and Cabbage
This a great way to use up any leftover corned beef.
Foto: RecipeGirl
Ingredients
- 3 tablespoons butter, (divided)
- Three ⅙-inch thick slices (4 ounces) cooked corned beef ((fat trimmed, chopped and discarded))
- 2 whole bay leaves
- 2 large (about 13-ounces) parsnips, ( peeled and coarsely chopped)
- 2 cups chopped onions
- 3 cups low-sodium chicken broth
- 3 large leaves savoy cabbage, (center ribs removed)
- ¼ cup heavy whipping cream
- salt and pepper, (to taste)
- more corned beef and cabbage, (for garnish on top of the soup)
Steps
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 3 tablespoons | - | - |
| Three ⅙-inch thick slices | - | - | - |
| bay leaves | 2 whole | Rp 25.000/kg | Rp 5.000 |
| 2 large | - | - | |
| chopped onions | 2 cups | - | - |
| low-sodium chicken broth | 3 cups | - | - |
| leaves savoy cabbage | 3 large | - | - |
| heavy whipping cream | 0.25 cup | - | - |
| salt and pepper | - | - | - |
| more corned beef and cabbage | - | - | - |
*Estimated market prices, may vary by region
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