Parsnip Soup with Corned Beef and Cabbage

Parsnip Soup with Corned Beef and Cabbage
Photo by Brian Leatart


  • ¼ cup heavy whipping cream
  • 3 large savoy cabbage leaves
  • 3 cups low-salt chicken broth
  • 2 cups onions
  • 2 large parsnips (about 13 ounces)
  • 2 Turkish bay leaves
  • 3 1/8-inch-thick slices cooked corned beef (4 ounces), fat trimmed, (3 tablespoons reserved)

Sauté 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups broth. Cover; simmer until parsnips are tender, about 10 minutes. Meanwhile, cut cabbage and corned beef slices crosswise into ver...

View full recipe at Epicurious


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