Description
A creamy and hearty soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sauerkraut, rinsed and drained
- 1 cup cooked corned beef, diced
- 1 cup diced potatoes
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 cup shredded Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion softens (3-4 minutes).
- Pour in the beef broth and bring to a simmer.
- Stir in the diced potatoes, sauerkraut, diced corned beef, caraway seeds, and thyme. Cook for 15-20 minutes until potatoes are tender.
- Reduce heat and stir in the heavy cream and Swiss cheese until melted and creamy.
- Season with salt and pepper, and serve in bowls garnished with fresh parsley.
Notes
For a thicker soup, consider adding a roux, and always taste as you go to adjust seasonings.
