Reuben Soup
A Reuben sandwich in hot, creamy soup form- right down to the Jewish rye toast for dipping! The perfect meal for St. Patrick's Day or really any day, as far as I'm concerned!
Ingredients
- 64 oz chicken stock
- 1 lb deli corned beef (or pastrami), diced, with the fat removed
- 8 oz sauerkraut, drained
- 2 yellow onions, chopped
- 6 carrots, grated
- 5 cloves garlic, minced
- 1 tsp dried oregano
- 1 bay leaf
- 1/3 cup water
- 1/4 cup cornstarch
- 1 cup heavy cream
- 12 oz sliced Swiss cheese, chopped
- 2 Tbsp avocado oil
- 8 slices Jewish rye bread
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 Tbsp caraway seeds (plus extra for garnish), whole (optional)
Instructions
- Heat the oil in a large dutch oven or stock pot over medium-high heat and sauté the onions and carrots until softened, about 7-9 minutes.
- Add the garlic and diced corned beef, and cook for another 1-2 minutes. Season with salt, pepper, and oregano.
- Pour in the chicken stock, then stir in the sauerkraut and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Create a slurry by whisking cornstarch and cold water together in a small bowl. Remove the bay leaf from soup, and stir in the cornstarch slurry. Cook for another 5-10 minutes, or until the soup thickens.
- Cut each rye bread slice into 3-4 long strips. Toast on low because they will brown quickly. Set aside for serving.
- Stir in the cream and Swiss cheese and cook for another 5 minutes, or until the cheese has melted. Taste the soup and add salt and pepper to balance it. Finally, add the caraway seeds and stir until they're well distributed throughout the soup.
- Ladle into serving bowls, garnish with another little sprinkle of caraway seeds, and top with 2 rye toast strips. Serve hot.