Creamy Reuben Soup
If you're a fan of Reuben sandwiches, you'll love this Creamy Reuben Soup recipe! It's a delicious and unique twist on the classic sandwich that's perfect for a cozy meal on a chilly day.
Ingredients
- 1 32 oz. carton low-sodium chicken or beef stock (946 ml)
- 1 pound cooked corned beef or pastrami diced, fat removed (454 g)
- 1 8 oz. package sauerkraut, rinsed and drained (227 g)
- 1 yellow onion chopped
- 4 carrots chopped
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 bay leaf
- 1/3 cup cold water 79 ml
- 1/4 cup cornstarch 30 g
- 1 cup heavy cream 240 ml
- 1 12 oz. package Swiss cheese, sliced (340 g)
- 2 tablespoons extra-virgin olive oil 30 ml
- 6 slices marbled rye bread
- 2-3 tablespoons extra-virgin olive oil or butter melted (30-45 ml)
- kosher salt and freshly ground pepper to taste
Instructions
- To prepare the soup, start by heating olive oil in a large stock pot over medium-high heat. Once the oil is hot, add the diced onion and carrot and sauté for 7-9 minutes, or until they have softened.
- Next, add the minced garlic and diced corned beef to the pot and cook for an additional 1-2 minutes until fragrant. Season the mixture with salt, pepper, and oregano.
- Pour the chicken stock into the pot, then stir in the sauerkraut. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- While the soup simmers, prepare the slurry by whisking cornstarch and cold water together in a small bowl. Once the bay leaf has been removed from the soup, whisk in the slurry and continue cooking for another 5-10 minutes, or until the soup has thickened.
- To finish the soup, stir in the heavy cream and Swiss cheese, and cook for an additional 5 minutes, or until everything is heated through. Once the soup is ready, ladle it into serving bowls and top each bowl with rye bread croutons. Serve hot and enjoy!