Parsnip Soup with Corned Beef and Cabbage - Restaurant Association of Nova Scotia

Ingredients

• 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