Ingredients:
- 1 32 oz carton low-sodium chicken or beef stock
- 1 lb cooked corned beef or pastrami diced, with fat removed
- 1 8 oz package sauerkraut, rinsed and drained
- 1 yellow onion chopped
- 4 carrots chopped
- 3 cloves garlic minced
- 1 tsp oregano
- 1 bay leaf
- 1/3 cup cold water
- 1/4 cup cornstarch
- 1 cup heavy cream
- 1 12 oz package Swiss cheese, sliced
- 2 tbsp extra-virgin olive oil
- For the Croutons:
- 6 slices marbled rye bread
- 2-3 tbsp extra-virgin olive oil or melted butter
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large stockpot, heat olive oil over medium-high. Add onion and carrots, sautéing until softened, about 7-9 minutes.
- Add garlic and corned beef, cooking an additional 1-2 minutes until fragrant. Season with salt, pepper, and oregano.
- Pour in the chicken stock and add sauerkraut. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl, whisk together cornstarch and cold water to create a slurry. Remove the bay leaf from the soup, then whisk in the slurry. Continue cooking for 5-10 minutes until the soup thickens.
- Stir in heavy cream and Swiss cheese, cooking until heated through, about 5 more minutes.
- Serve hot, topping each bowl with rye bread croutons.
