Description
A rich and velvety soup that captures all the classic flavors of a Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.
Ingredients
2 tbsp butter
1 small onion, diced
1 cup cooked corned beef, chopped or shredded
2 cloves garlic, minced
3 tbsp all-purpose flour
1/2 tsp caraway seeds
4 cups beef broth
1 cup sauerkraut, drained
1 cup heavy cream
1.5 cups Swiss cheese, shredded
1/4 tsp black pepper
Optional: Rye bread croutons for garnish
Instructions
Step 1: Melt butter in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
Step 2: Add the chopped corned beef, minced garlic, and caraway seeds, cooking for another 2 minutes.
Step 3: Stir in the flour and cook for 2 minutes to create a roux, stirring constantly.
Step 4: Gradually whisk in the beef broth and bring to a light simmer.
Step 5: Stir in the sauerkraut and black pepper, then simmer for 15 minutes.
Step 6: Reduce heat to low, stir in the heavy cream and shredded Swiss cheese until melted and smooth.
Step 7: Serve warm, garnished with rye croutons if desired.
Notes
For best results, use freshly grated Swiss cheese to ensure it melts smoothly without clumping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 1150mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg
