- 4
- 10 mins
- 40 mins
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup flour (or rice flour for gluten-free)
- 4 cups chicken broth or chicken stock
- 1 cup cooked corned beef, shredded or cut into bite sized pieces
- 1 cup sauerkraut, drained
- 2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- 1/4 teaspoon caraway seeds
- 2 bay leaves
- 1/2 cup heavy cream
- 4 slices dark rye, lightly toasted
- 2 cups swiss cheese, shredded
Preparation
Step 1
that I wanted to make right away! Unfortunately I had just finished off the rest of my corned beef so I bookmarked the recipe for next year and waited patiently. This year I made sure to start off by making the reuben soup with my leftover corned beef and I certainly am glad that I did!
This recipe starts off with the leftover corned beef and then build up the reuben flavours with sauerkraut and some seasonings including more pickling spices and some caraway seeds. The soup is filled out a bit with some potatoes and given a bit of cream for richness. At this point everything was good but I could not help trying to work some of the dark rye and swiss cheese into the soup. My first thought was to simply serve the soup topped with swiss cheese and a side of toasted rye but then I was thinking that I could make some toasted rye croutons which led me to the idea of serving it
Servings: makes 4 servings
Directions
Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
Mix in the flour and cook for 2-3 minutes.
Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Add the cream, season with salt and pepper and remove the bay leaves.
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This does look like an awesome soup! I guess I'm going to have to make a corned beef so I can have leftovers! Beautiful presentation of a fabulous recipe!
We were looking at our pot with the leftover "corned beef stock" tonight following St Paddy's Day dinner & just had the thought of using it for a soup. I'm gonna chill & skim it tomorrow & try out your recipe using that.. Sounds deeelish.
What a great idea to make a Reuben into a soup - defintely a must try.
Your entire blog makes my mouth water just reading it. Looking forward to trying many of your recipes, especially the ones with sauerkraut!
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