Parsnip Soup with Corned Beef and Cabbage


epicurious
30 mins (prep 30)
8 ingredients
makes 4 first-course or 2 main-course servings
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

Categories:  st.-patrick's-day , spring ,
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Ingredients

  • 3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
  • 2 turkish bay leaves
  • 2 large parsnips (about 13 ounces), peeled, coarsely chopped
  • 2 cups chopped onions
  • 3 cups (or more) low-salt chicken broth
  • 3 large savoy cabbage leaves, center ribs removed
  • 1/4 cup heavy whipping cream

Nutrition

Serving Size (3.06 g)
Servings 4
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.0mg 0.0%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.0mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
turkish bay leaves, large, chopped onions, savoy cabbage leaves, large, heavy whipping cream
 

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