Parsnip Soup With Corned Beef And Cabbage

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
437
FAT
32%
CHOL
15%
SOD
23%

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Ingredients for 4 servings

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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