Creamy Reuben Soup Twist (Print)
A tangy, creamy blend of corned beef, sauerkraut, and Swiss cheese topped with rye croutons.
# What You'll Need:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
1/4 cup all-purpose flour
05 -
4 cups chicken broth
06 -
1 cup heavy cream
→ Additions
07 -
1/2 pound corned beef, chopped
08 -
1 cup sauerkraut, drained
09 -
1 cup shredded Swiss cheese
10 -
1/4 cup Russian or Thousand Island dressing
→ Seasonings and Garnish
11 -
Salt and pepper to taste
12 -
Rye bread croutons for garnish
13 -
Chopped parsley for garnish
# How to Make It:
01 -
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
02 -
Stir in the flour to form a roux, cooking for an additional 2 minutes.
03 -
Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
04 -
Reduce the heat to low and stir in the heavy cream, mixing well.
05 -
Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
06 -
Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
07 -
Season with salt and black pepper to taste, adjusting as needed.
08 -
Simmer the soup for another 10 minutes, allowing the flavors to meld together.
09 -
Serve hot, garnished with rye bread croutons and chopped parsley.
# Additional Notes:
01 -
Use fresh rye bread for croutons for the best texture.