Reuben Soup
This Reuben Soup brings all the classic flavors of your favorite sandwich into a warm and comforting bowl, perfect for a chilly night.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups sauerkraut, drained
- 2 cups corned beef, diced
- 1 cup Swiss cheese, shredded
- 1 cup heavy cream
- to taste Salt and pepper
- for garnish Chopped parsley
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until soft.
- Pour in the broth and bring to a simmer.
- Add in the sauerkraut and corned beef, stir well, and let cook for about 10 minutes.
- Lower the heat and stir in the Swiss cheese until melted.
- Add the heavy cream, and stir until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
Pairs beautifully with a slice of crusty bread or a side salad. To store leftovers, cool completely and refrigerate for up to 3 days or freeze for up to 3 months. For a thicker soup, blend a portion before adding the cream. Adjust the sauerkraut amount based on your taste preference, and consider adding extra spices like caraway seeds.