Delicious Creamy Reuben Soup

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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.

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