Description
A comforting twist on the classic Reuben sandwich, this creamy soup melds rich flavors of corned beef, Swiss cheese, and sauerkraut into a delicious bowl perfect for chilly evenings.
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
- In a large pot over medium heat, melt the butter.
- Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
- Stir in the flour and cook for an additional 2 minutes to create a roux.
- Gradually whisk in the chicken broth until smooth and bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream, followed by the chopped corned beef and drained sauerkraut.
- Add the shredded Swiss cheese and Russian dressing, mixing until the cheese melts.
- Season with salt and pepper to taste and allow to simmer for another 10 minutes.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For added flavor, consider experimenting with different cheese types or adjusting the sauerkraut to personal taste. Don’t rush the simmering process for the best results.
