- Stand Mixer: For efficient chopping of vegetables if needed
- Immersion Blender: Easy to puree soup directly in the pot
- High-Speed Hand Blender: Alternative to immersion blender for smoother soups
- Large Soup Pot: Suitable size for cooking and serving
- Stainless Steel Colander: For straining vegetables or rinsing them
- Cutting Board & Chef's Knife: Essential for prepping ingredients
- Slotted Spoon: For removing solids from the soup without spilling
- Measuring Cups and Spoons: Precise measurement of ingredients
- Silicone Soup Ladle: Easy to handle and efficient for serving hot soups
- Food Processor with Chopping Blade: For quick chopping or grating, though a stand mixer can do this job effectively too
- Can Opener: To open corned beef brine or any additional cans of 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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