Description
A hearty and creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese in a rich broth.
Ingredients
Scale
- 1 pound corned beef, diced
- 2 cups sauerkraut, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup Swiss cheese, shredded
- 1 tablespoon caraway seeds
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large pot, melt butter over medium heat.
- Add onion and garlic; sauté until softened.
- Stir in corned beef and sauerkraut; cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and Swiss cheese until melted and creamy.
- Add caraway seeds, salt, and pepper; simmer for another 5 minutes.
- Serve hot, garnished with additional cheese if desired.
Notes
For a thicker soup, add a roux or blend some of the mixture before adding cream. Pairs well with rye bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g