Description
A rich and creamy soup that captures all the bold, deli-style flavors of a classic Reuben sandwich.
Ingredients
Scale
- 2 cups corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/4 cup Russian or Thousand Island dressing
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
- Rye bread croutons (for serving)
Instructions
- Melt butter in a pot over medium heat; sauté onion until soft.
- Add garlic and cook until fragrant.
- Stir in flour and cook briefly to form a roux.
- Gradually whisk in chicken broth until smooth.
- Add chopped corned beef and sauerkraut; simmer gently.
- Stir in heavy cream, dressing, and Swiss cheese until melted and creamy.
- Season to taste and serve topped with parsley and rye croutons.
Notes
- For a thicker soup, add more flour to the roux.
- Adjust the amount of dressing based on your taste preference.
- Can be made ahead and reheated; add a splash of broth if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg