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