Soup is a great way to ease into lighter eating but not give up the warmth we still crave. This recipe uses classic ingredients of a St. Patrick’s Day meal. The corned beef can be purchased from the deli, just ask for it unsliced in a single chunk.
1 pound parsnips, peeled and coarsely chopped
2 cups onions, chopped (I use frozen)
1 tablespoon olive oil
3 cups of chicken stock (more for thinning if necessary)
2 bay leaves
¼ cup heavy whipping cream
¼ pound corned beef, cut into matchstick pieces
3 large savoy cabbage leaves, center rib removed and shredded
1 tablespoon olive oil
Salt and pepper to taste
- Heat a stock pot to medium high heat and add the onions and the oil
- Saute until the onions become translucent and just starting to lightly brown
- Add the parsnips, chicken stock and bay leaves and bring to a boil
- Simmer until the parsnips are very tender, about 10 minutes
- Remove the bay leaves and with an emersion blender, blend the soup until it is smooth. Be very careful blending hot liquids.
- Add the cream and more broth if needed for desired thickness
- Heat a saute pan to medium heat and add 1 tablespoon of olive oil and the corned beef
- Saute until lightly browned
- Divide the soup among the bowls and top with the cabbage corned beef combination
