Description
A comforting and creamy soup that combines the rich flavors of a traditional Reuben sandwich with a velvety texture.
Ingredients
Scale
- 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
- Melt the unsalted butter in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent (about 5 minutes).
- Sprinkle in the flour to create a roux, cooking for about 2 minutes. Gradually whisk in the chicken broth and bring to a gentle simmer. Stir in the drained sauerkraut and let it simmer for a few minutes.
- Reduce heat to low and stir in the heavy cream. Add the chopped corned beef and shredded Swiss cheese, stirring until the cheese melts and the soup is creamy.
- Season with salt and black pepper to taste. Let the soup simmer for another 10 minutes to meld the flavors together.
Notes
- Use high-quality deli corned beef for better flavor.
- For a thicker soup, add more flour when making the roux.
- Store leftovers in the fridge for up to three days; reheat gently.
- For freezing, omit the cream and add it fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 18 grams
- Cholesterol: 80 mg