2 tablespoons butter 1 ( 1/8-inch-thick) slice cooked corned beef, fat trimmed, chopped (1 tablespoon reserved fat, divided) 1/2 bay leaf 13 ounces of parsnips, peeled, coarsely chopped 1/4 cup chopped onions 1 cup (or more) low-salt chicken broth 1/2 savoy cabbage leaf, center ribs removed 1/8 cup heavy whipping cream
Sauté 1 tablespoon corned beef fat, 1 tablespoon butter and the bay leaf in saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add broth. Cover and simmer until parsnips are tender, about 10 minutes. Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. In a separate pan, melt 1 tablespoon butter over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.
Purée parsnips, onions, broth and cream in blender until smooth. Return to pan and rewarm soup, thinning with more broth if too thick. Ladle into bowl. Mound corned beef and cabbage in center.
Serves 1: (some leftovers)
Per serving: 880 calories; 61 g fat (31 g saturated fat; 62 percent calories from fat); 63 g carbohydrates; 199 mg cholesterol; 1,334 mg sodium; 23 g protein; 17 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.