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Creamy Reuben Soup

This Creamy Reuben Soup combines the rich flavors of a classic Reuben sandwich into a creamy, hearty dish perfect for any occasion.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 6 servings
Plat: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour can substitute with gluten-free flour
  • 4 cups chicken broth
  • 1 cup heavy cream can substitute with half-and-half or coconut milk
  • 1/2 pound corned beef, chopped can substitute with pastrami or turkey
  • 1 cup sauerkraut, drained can substitute with chopped pickles
  • 1 cup shredded Swiss cheese use freshly shredded for better melting
  • 1/4 cup Russian or Thousand Island dressing
  • to taste salt and pepper
Garnishes
  • rye bread croutons for garnish
  • chopped parsley for garnish

Préparation
 

Preparation
  1. Prep your workspace and ingredients by chopping the onion and garlic, measuring out your flour, and having your corned beef and sauerkraut handy.
  2. In a large pot, melt the unsalted butter over medium heat.
  3. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
  4. Toss in the minced garlic and cook for an additional minute, being careful not to burn it.
  5. Sprinkle the flour over the sautéed onion and garlic, stirring for about 2 minutes to form a roux.
Cooking
  1. Gradually whisk in the chicken broth, stirring continuously to avoid lumps, and bring to a gentle simmer.
  2. Reduce the heat and slowly pour in the heavy cream, stirring gently to incorporate.
  3. Stir in the chopped corned beef and drained sauerkraut, letting it simmer for a few minutes.
  4. Add the shredded Swiss cheese and dressing, stirring until the cheese is melted.
  5. Season with salt and pepper to taste and let it simmer for another 10 minutes.
Serving
  1. Ladle the soup into bowls and top with rye bread croutons and chopped parsley.

Notes et conservation

This soup can be prepared a day ahead; store in the fridge and reheat gently before serving. Customize with toppings or side dishes of your choice.