Parsnip Soup with Corned Beef and Savoy Cabbage

Savoy cabbage head

Savoy cabbage is hardy enough to make it through winter, and some roots, like parsnips, are also still available at this time of year. Fortunately, if you combine these with corned beef, you have a fantastic Saint Paddy’s Day dinner.

3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
2 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

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 very thin strips. Melt 1 tablespoon fat in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.

Working in batches, puree soup and cream in blender until smooth. Return to same pan. Re-warm soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center.

We thank for this delicious recipe, just in time for St. Patrick’s Day!