Parsnip Soup with Corned Beef and Cabbage


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

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