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Parsnip Soup with Corned Beef and Cabbage


Parsnip Soup with Corned Beef and Cabbage Recipe

Ingredients:
  • 3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
  • 2 Turkish bay leaves
  • 2 large parsnips (about 13 ounces), peeled, coarsely chopped
  • 2 cups chopped onions
  • 3 cups (or more) low-salt chicken broth
  •  
  • 3 large savoy cabbage leaves, center ribs removed
  •  
  • 1/4 cup heavy whipping cream
Directions:
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Rank

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