Hey Amy!

This is a quick dish that will fill your belly as you prep for your evening of ‘celebration’ tomorrow night.  Each of you with plans to go out tomorrow night know exactly what I am talking about.  You need a solid foundation in order to last the evening of green beer, Irish whiskey and special concoctions the bartender creates.  It’s an easy dish to make and coupled with yesterday’s post, you have a good meal for you and your drinking buddies.

Ingredients:

3 Tbsp. butter, divided
2 bay leaves
2 large parsnips, peeled and chopped
2 c. chopped onions
3 c. + chicken broth (you may need the + if your soup becomes too thick)
3 large savoy cabbage leaves, center ribs removed
3 1/8-inch slices cooked corned beef with fat trimmed
1/4 c. heavy whipping cream

Melt 2 Tbsp. butter in large saucepan over medium heat.  Mix in bay leaves, 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.  Melt remaining tablespoon butter in skillet over medium heat.  Add cabbage and corned beef.  Sprinkle with salt and pepper.  Toss until cabbage wilts, just a few minutes.

Working in batches, puree soup with cream in blender until smooth.  Return to same pan and rewarm soup, thinning with more broth if desired.  Correct seasoning and ladle into bowls.  Place a healthy mound of beef & cabbage in center and serve.

So between leaving the office and the end of happy hour, make sure you grab your crew and feed them with this easy dish.  They will thank you later.

xo–me

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