Description
A unique, hearty twist on the classic Reuben sandwich, transformed into a comforting creamy soup perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 chopped onion
- 2 minced garlic cloves
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped corned beef
- 1 cup drained sauerkraut
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread for croutons
- Parsley for garnish
Instructions
- Melt unsalted butter in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.
- Stir in flour to make a roux, cooking for 2 minutes.
- Gradually whisk in chicken broth, ensuring no lumps remain, and bring to a gentle simmer.
- Lower heat and stir in heavy cream, mixing until well combined.
- Add chopped corned beef, sauerkraut, Swiss cheese, and dressing. Stir until cheese is melted and all ingredients are heated through.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, topped with rye bread croutons and garnish with parsley.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. You can also add hot sauce or red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: soup, Reuben, creamy soup, comfort food, hearty soup
