Creamy Reuben Soup Bowl (Print Version)
A hearty blend of corned beef, sauerkraut, Swiss cheese, and rye croutons in a creamy broth.
# Ingredients:
→ Soup Base
01 -
32 ounces low-sodium chicken or beef stock
02 -
1 pound cooked corned beef or pastrami, diced, fat removed
03 -
8 ounces sauerkraut, rinsed and drained
04 -
1 yellow onion, chopped
05 -
4 carrots, chopped
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried oregano
08 -
1 bay leaf
→ Thickening
09 -
1/3 cup cold water
10 -
1/4 cup cornstarch
→ Creamy and Cheese
11 -
1 cup heavy cream
12 -
12 ounces Swiss cheese, sliced
→ Fat
13 -
2 tablespoons extra-virgin olive oil
→ Croutons
14 -
6 slices marbled rye bread
15 -
2 to 3 tablespoons extra-virgin olive oil or melted butter
16 -
Kosher salt and freshly ground black pepper, to taste
# Steps:
01 -
Heat extra-virgin olive oil in a large stock pot over medium-high heat. Sauté chopped onion and carrots until softened, about 7 to 9 minutes.
02 -
Add minced garlic and diced corned beef or pastrami. Cook for 1 to 2 minutes, seasoning with kosher salt, freshly ground black pepper, and dried oregano.
03 -
Pour in the chicken or beef stock and stir in sauerkraut and bay leaf. Bring to a boil, then reduce heat and simmer gently for 20 minutes.
04 -
In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry. Remove bay leaf from soup, then gradually whisk in the slurry. Cook, stirring, for 5 to 10 minutes, until the soup thickens.
05 -
Stir in heavy cream and Swiss cheese. Cook, stirring occasionally, for 5 minutes, or until cheese is melted and soup is heated through.
06 -
Cut marbled rye bread into cubes. Toss with extra-virgin olive oil or melted butter and season with salt and black pepper. Toast croutons in a skillet or on a baking sheet until golden brown. Top each serving with rye croutons and serve hot.
# Notes:
01 -
For best results, rinse and drain the sauerkraut well to balance flavor and saltiness.