Creamy Reuben Soup: A Delicious Twist on a Classic
This creamy Reuben soup offers a delightful twist on the classic sandwich, combining the familiar flavors of corned beef, sauerkraut, and Swiss cheese in a comforting bowl. Perfect for a cozy meal, it's a hearty and flavorful dish that reimagines a beloved deli favorite.
Equipment
- large pot
- whisk
- knife
- cutting board
Ingredients
Soup Base
- 2 tbsp butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 tbsp Dijon mustard
Reuben Elements
- 1.5 cups cooked corned beef diced
- 1.5 cups sauerkraut drained and squeezed dry
- 2 cups Swiss cheese shredded
- 1/2 tsp caraway seeds
Garnish (Optional)
- rye bread croutons
- fresh parsley chopped
Instructions
Prepare the Base
- Melt butter in a large pot over medium heat, then add onion and celery and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant, then whisk in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken broth and milk, bringing the mixture to a simmer and stirring until thickened.
Add Reuben Flavors
- Stir in the diced corned beef, drained sauerkraut, and Dijon mustard, then let it simmer for 10-15 minutes to allow the flavors to meld.
- Reduce heat to low and gradually add the shredded Swiss cheese, stirring until it is completely melted and smooth into the soup.
Season and Serve
- Season the soup with caraway seeds, salt, and pepper to taste, then ensure all ingredients are well combined.
- Ladle the hot soup into bowls, optionally garnishing with rye bread croutons and fresh parsley before serving.
Notes
For extra tang, add a splash of pickle juice or a dollop of Thousand Island dressing to each bowl before serving. You can adjust the amount of caraway seeds based on your preference; they contribute significantly to the Reuben flavor. If you prefer a thicker soup, you can increase the amount of flour slightly in the roux.