Description
Creamy Reuben Soup delivers all the flavors of a classic Reuben sandwich in a warm, comforting bowl. It blends corned beef, sauerkraut, Swiss cheese, and dressing into a rich, creamy soup perfect for cold days.
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1/2 pound corned beef, chopped
1 cup sauerkraut, drained
1 cup shredded Swiss cheese
1/4 cup Russian or Thousand Island dressing
Salt and pepper to taste
Rye bread croutons for garnish
Chopped parsley for garnish
Instructions
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
2. Stir in the flour to form a roux, cooking for an additional 2 minutes.
3. Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
4. Reduce the heat to low and stir in the heavy cream, mixing well.
5. Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
6. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
7. Season with salt and black pepper to taste, adjusting as needed.
8. Simmer the soup for another 10 minutes, allowing the flavors to meld together.
9. Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream.
For sharper flavor, add a splash of vinegar to the sauerkraut.
Caraway seeds enhance the rye bread flavor profile.