Parsnip Soup with Corned Beef and Cabbage

Bahan-bahan (2 porsi)

• 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)