Parsnip Soup with Corned Beef and Cabbage

This Parsnip Soup with Corned Beef and Cabbage recipe offers the perfect solution to your post-St. Paddy's culinary conundrum. It transforms leftover corned beef and cabbage into a delightful, creamy parsnip soup that's brimming with rich, comforting flavors. Heavy cream lends it a luxurious texture and taste, and a topping of corned beef and cabbage adds a lovely garnish to this warm and hearty soup.

Ingredients:

To create this Parsnip Soup with Corned Beef and Cabbage, gather the following ingredients:

For the Soup:

• 3 tablespoons butter (divided)
• 4 ounces cooked corned beef (sliced into thin strips with the fat trimmed and discarded)
• 2 whole bay leaves
• 13 ounces parsnips (peeled and coarsely chopped)
• 2 cups chopped onions
• 3 cups low-sodium chicken broth
• 3 large leaves of savoy cabbage (with the center ribs removed)
• 1/4 cup heavy whipping cream
• Salt and pepper to taste
• Extra corned beef and cabbage for garnish