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Creamy Reuben Soup
Creamy Reuben Soup

Creamy Reuben Soup
Creamy Reuben Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     deli-sliced corned beef, chopped
  • 240
    ml
     diced onion
  • 240
    ml
     diced celery
  • 240
    ml
     diced carrots
  • 2
    clove
     garlic, minced
  • 960
    ml
     chicken broth
  • 240
    ml
     sauerkraut, rinsed and drained
  • 240
    ml
     heavy cream
  • 240
    ml
     shredded swiss cheese
  • 60
    ml
     rye bread crumbs
  • 2
    tbsp
     butter
  • 2
    tbsp
     flour
  • 1
    tsp
     caraway seeds
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     salt and pepper to taste
Creamy Reuben Soup
Instructions:
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion, celery, and carrots to the pot. Sauté until they soften and become fragrant, about 5-7 minutes.
  3. Add Garlic and Flour: Stir in the minced garlic, flour, and caraway seeds. Cook the mixture for an additional minute, stirring constantly to avoid burning the garlic.
  4. Add Broth and Sauerkraut: Gradually pour in the chicken broth, stirring constantly to ensure that no lumps form.
  5. Add the rinsed and drained sauerkraut and chopped corned beef to the pot. Bring the soup to a gentle simmer.
  6. Reduce the heat to low and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup becomes creamy and smooth.
  7. Season the soup with salt and pepper to taste, adjusting the seasoning according to your preferences.
  8. Once the soup is well combined and heated through, it’s ready to serve.
  9. Ladle the creamy Reuben soup into bowls and sprinkle each serving with a generous amount of rye bread crumbs for added texture and flavor.
  10. Enjoy this comforting and flavorful soup as a satisfying meal, perfect for chilly days or anytime you crave the classic flavors of a Reuben sandwich in soup form!
  11. This recipe brings together the beloved flavors of a Reuben sandwich into a warm, hearty soup that is sure to comfort and delight.
  12. Add the diced onion, celery, and carrots to the pot. Sauté them until they soften and become fragrant.
  13. In a large pot, melt butter over medium heat. Add onion, celery, and carrots and sauté until softened.
  14. Stir in garlic, flour, and caraway seeds and cook for an additional minute.
  15. Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
  16. Add sauerkraut and corned beef and bring to a simmer.
  17. Reduce heat to low and stir in heavy cream and shredded cheese.
  18. Season with salt and pepper to taste.
  19. Ladle into bowls and sprinkle with rye bread crumbs before serving.
  • 1
    lb
     deli-sliced corned beef, chopped
  • 240
    ml
     diced onion
  • 240
    ml
     diced celery
  • 240
    ml
     diced carrots
  • 2
    clove
     garlic, minced
  • 960
    ml
     chicken broth
  • 240
    ml
     sauerkraut, rinsed and drained
  • 240
    ml
     heavy cream
  • 240
    ml
     shredded swiss cheese
  • 60
    ml
     rye bread crumbs
  • 2
    tbsp
     butter
  • 2
    tbsp
     flour
  • 1
    tsp
     caraway seeds
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     salt and pepper to taste
1
Servings
0

In a large pot, melt the butter over medium heat.

Add the diced onion, celery, and carrots to the pot. Sauté until they soften and become fragrant, about 5-7 minutes.

Add Garlic and Flour: Stir in the minced garlic, flour, and caraway seeds. Cook the mixture for an additional minute, stirring constantly to avoid burning the garlic.

Add Broth and Sauerkraut: Gradually pour in the chicken broth, stirring constantly to ensure that no lumps form.

Add the rinsed and drained sauerkraut and chopped corned beef to the pot. Bring the soup to a gentle simmer.

Reduce the heat to low and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup becomes creamy and smooth.

Season the soup with salt and pepper to taste, adjusting the seasoning according to your preferences.

Once the soup is well combined and heated through, it’s ready to serve.

Ladle the creamy Reuben soup into bowls and sprinkle each serving with a generous amount of rye bread crumbs for added texture and flavor.

Enjoy this comforting and flavorful soup as a satisfying meal, perfect for chilly days or anytime you crave the classic flavors of a Reuben sandwich in soup form!

This recipe brings together the beloved flavors of a Reuben sandwich into a warm, hearty soup that is sure to comfort and delight.

Add the diced onion, celery, and carrots to the pot. Sauté them until they soften and become fragrant.

In a large pot, melt butter over medium heat. Add onion, celery, and carrots and sauté until softened.

Stir in garlic, flour, and caraway seeds and cook for an additional minute.

Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.

Add sauerkraut and corned beef and bring to a simmer.

Reduce heat to low and stir in heavy cream and shredded cheese.

Season with salt and pepper to taste.

Ladle into bowls and sprinkle with rye bread crumbs before serving.

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