Name: Parsnip Soup with Corned Beef and Cabbage
Yield: Makes 4 first-course or 2 main-course Servings
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

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