Parsnip Soup with Corned Beef and Cabbage
This a great way to use up any leftover corned beef.
Foto: RecipeGirlBahan-bahan
- 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)
Langkah-langkah
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.
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