Parsnip Soup with Corned Beef and Cabbage

Langkah-langkah

1. 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.
2. 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.
3. 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.