Save a little bit of your corned beef and cabbage to make this Parsnip Soup with Corned Beef and Cabbage the day after St. Patrick’s Day!
This quick and easy Corned Beef and Cabbage Soup has a creamy parsnip soup base. It’s delicious with corned beef and cabbage puréed in the soup too. Heavy cream mixed into the soup gives it great texture and a rich flavor. And there’s a lovely addition of corned beef and cabbage on top for garnish.
Ingredients needed:
- butter
- cooked corned beef
- bay leaves
- parsnips
- onions
- chicken broth
- cabbage
- heavy whipping cream
- salt and pepper
How to make Corned Beef and Cabbage Soup:
The complete, printable recipe is at the end of this post.
Return the soup to the same pan. Re-warm the soup, thinning with more broth if too thick for your taste. Season with salt and pepper.
Ladle the soup into bowls. Mound more corned beef and cabbage in the center, to garnish.
What if I don’t have leftover corned beef?
No problem! Just go to your market’s deli and ask for 4 ounces of thick-sliced corned beef.
This recipe turns out two main dish servings. If using this soup as a first course (smaller portion), it will yield 4 servings. Enjoy!
The Best Soup Recipes:
Parsnip Soup with Corned Beef and Cabbage
Ingredients
- 3 tablespoons butter, divided
- Three ⅙-inch thick slices (4 ounces) cooked corned beef (fat trimmed, chopped and discarded)
- 2 whole bay leaves
- 2 large (about 13-ounces) parsnips, peeled and coarsely chopped
- 2 cups chopped onions
- 3 cups low-sodium chicken broth
- 3 large leaves savoy cabbage, center ribs removed
- ¼ cup heavy whipping cream
- salt and pepper, to taste
- more corned beef and cabbage, for garnish on top of the soup
Instructions
- Sauté 2 tablespoons of butter and bay leaves in a large saucepan over medium-high heat about 2 minutes. Stir in the parsnips and onions. Add the broth. Cover; simmer until parsnips are tender, about 10 minutes.
- Meanwhile, cut the cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the cabbage and corned beef. Sprinkle with salt and pepper. Toss until the cabbage begins to wilt, about 3 minutes.
- Working in batches, puree the soup with bay leaves and cream in a blender until smooth. Return to the same pan. Re-warm the soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound more corned beef and cabbage in the center, to garnish.
Notes
- If using this soup as a first course, it will yield 4 servings.
- Leftover corned beef works great for this soup. Deli corned beef is a perfectly good substitute.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use corned beef and chicken broth that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
