Creamy Reuben Soup
Transform the classic Reuben sandwich into a comforting bowl of soup! This creamy Reuben soup is rich, tangy, and indulgently creamy, perfect for chilly days or a creative twist on a traditional favorite.
Ingredients:
2 tbsp unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
¼ cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 cup sauerkraut, drained and lightly rinsed
½ lb corned beef, diced or shredded
1½ cups shredded Swiss cheese
1 tsp caraway seeds (optional)
Salt and pepper to taste
Rye bread croutons or toasted rye bread slices (for garnish)
Fresh parsley, chopped (optional)
Instructions:
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Instructions:
Sauté Aromatics: Melt in a pot over medium heat. Add onion and sauté for 5 minutes. Stir in garlic and cook for another minute.
Create Roux: Sprinkle flour over onions and stir. Cook for 1-2 minutes.
Add Liquid: Gradually whisk in chicken broth. Simmer until slightly thickened, about 5 minutes.
Incorporate Cream and Sauerkraut: Reduce heat to low, stir in sauerkraut, and caraway seeds. Simmer for 10 minutes.
Add Corned Beef and Stir in corned beef and gradually add Swiss cheese, stirring until melted and creamy.
Season and Serve: Adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with rye croutons and parsley. Serve warm.
Enjoy this creamy and comforting Reuben soup! 🥣
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