Creamy Reuben Soup Delight
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Creamy Reuben Soup Delight

ByLily Carter
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Indulge in the rich and comforting flavors of our Creamy Reuben Soup Delight! This delicious recipe is not only easy to make but is also perfect for cozy nights in or entertaining guests with its unique twist on a classic sandwich.

Why You’ll Love This Recipe:

  1. The combination of sauerkraut, corned beef, and Swiss cheese creates a flavorful and satisfying soup.
  2. With simple ingredients and minimal prep time, this soup is perfect for a quick weeknight dinner or meal prep for the week ahead.

Ingredient Notes:

  • Butter: Adds richness and flavor to the soup.
  • Onion and garlic: Provide a savory base for the soup.
  • Red pepper flakes: Add a hint of spice.
  • All-purpose flour: Helps to thicken the soup.
  • Chicken broth: Provides a savory liquid base.
  • Sauerkraut: Adds a tangy and unique flavor.
  • Yukon gold potatoes: Add heartiness to the soup.
  • Worcestershire sauce, pickling spices, caraway seeds: Enhance the flavor profile.
  • Heavy cream: Creates a creamy and luxurious texture.
  • Salt, pepper: Season to taste.
  • Corned beef: Adds a meaty component.
  • Swiss cheese: Melts into the soup for added richness.
  • Toasted rye bread: Optional for serving, adds a crunchy texture.

Step-by-Step Instructions:

  1. In a large pot, melt butter and sauté onion, garlic, and red pepper flakes.
  2. Stir in flour and cook until lightly browned.
  3. Gradually whisk in chicken broth, sauerkraut, potatoes, Worcestershire sauce, spices, and bay leaves.
  4. Simmer until potatoes are tender, then stir in cream, salt, and pepper.
  5. Add corned beef and Swiss cheese, stirring until cheese is melted.
  6. Serve hot with toasted rye bread.

Helpful Tips:

  • For a vegetarian option, swap corned beef for mushrooms or extra veggies.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Expert Tips for the Best Results:

  1. Use quality Swiss cheese for the best melting and flavor.
  2. Adjust the seasonings to your taste preferences for a personalized touch.

Serving Suggestions:

Pair this soup with a side of crusty bread, a crisp green salad, or a cold beer for a complete meal.

Creamy Reuben Soup Delight

Storage and Reheating Tips:

To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking.

Frequently Asked Questions:

  1. Can I make this soup ahead of time? Yes, the flavors will develop even more if made a day in advance.
  2. Can I freeze this soup? It is not recommended as the dairy may separate when thawed.
  3. What can I substitute for Swiss cheese? Gruyère or provolone are good alternatives.
  4. Can I use store-bought sauerkraut? Absolutely, just make sure to drain it well before adding it to the soup.

Conclusion:

Warm up with a bowl of our Creamy Reuben Soup Delight and savor the delicious flavors in every spoonful. Don’t forget to share your feedback and enjoy this comforting dish with your loved ones!

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Creamy Reuben Soup Delight

Creamy Reuben Soup Delight

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
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Description

Indulge in the delicious flavors of a classic Reuben sandwich with this creamy Reuben soup delight. Packed with sauerkraut, corned beef, Swiss cheese, and a hint of caraway seeds, this soup is sure to warm your soul on a chilly day.

Ingredients

Units Scale

Soup:

  • 2 tablespoons butter
  • 1 medium onion, diced into 1/2” pieces
  • 2 large cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup all-purpose flour
  • 5 cups (40 ounces) chicken broth
  • 1 cup sauerkraut, drained
  • 3 medium Yukon gold potatoes, peeled and diced into 1/2” pieces (about 4 cups)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon pickling spices
  • 1/4 teaspoon caraway seeds
  • 2 bay leaves
  • 1/2 cup heavy cream
  • Kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper

Add-ins:

  • 2 cups cooked corned beef, chopped into bite-sized pieces
  • 1 cup Swiss cheese, shredded
  • Toasted rye bread (optional, for serving)

Instructions

  1. Saute Aromatics: In a large pot, melt butter over medium heat. Add onion, garlic, and red pepper flakes. Cook until onions are translucent.
  2. Add Flour and Broth: Sprinkle flour over the onion mixture and cook for 1-2 minutes. Gradually whisk in chicken broth until smooth.
  3. Add Remaining Soup Ingredients: Stir in sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds, bay leaves, heavy cream, salt, and pepper. Simmer until potatoes are tender.
  4. Add Corned Beef and Cheese: Stir in corned beef and Swiss cheese until cheese is melted. Remove bay leaves.
  5. Serve: Ladle soup into bowls and top with additional Swiss cheese. Serve with toasted rye bread on the side.

Notes

  • If the soup is too thick, add more chicken broth or water to thin it out.
  • You can substitute pastrami for corned beef for a different flavor profile.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380 kcal
  • Sugar: 5 g
  • Sodium: 900 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 80 mg
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