One of my favorite parts about St Patrick's Day is the corned beef leftovers and I normally start off by making more than a few reuben sandwiches. Last year I came across a tasty sounding recipe for a reuben soup on Heart Oven to 350 that I wanted to make right away! Unfortunately I had just finished off the rest of my corned beef so I bookmarked the recipe for next year and waited patiently. This year I made sure to start off by making the reuben soup with my leftover corned beef and I certainly am glad that I did!
This recipe starts off with the leftover corned beef and then build up the reuben flavours with sauerkraut and some seasonings including more pickling spices and some caraway seeds. The soup is filled out a bit with some potatoes and given a bit of cream for richness. At this point everything was good but I could not help trying to work some of the dark rye and swiss cheese into the soup. My first thought was to simply serve the soup topped with swiss cheese and a side of toasted rye but then I was thinking that I could make some toasted rye croutons which led me to the idea of serving it French onion soup style, topped with the toasted rye and swiss and then broiled to melt the cheese. No matter how you serve this soup, it is going to disappear quickly!
A hearty soup with all of the flavours of a reuben sandwich served French onion soup style topped with dark rye and melted swiss.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 3 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup flour (or rice flour for gluten-free)
- 4 cups chicken broth or chicken stock
- 1 cup cooked corned beef, shredded or cut into bite sized pieces
- 1 cup sauerkraut, drained
- 2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- 1/4 teaspoon caraway seeds
- 2 bay leaves
- 1/2 cup heavy cream
- 4 slices dark rye, lightly toasted
- 2 cups swiss cheese, shredded
- Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
- Mix in the flour and cook for 2-3 minutes.
- Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Add the cream, season with salt and pepper and remove the bay leaves.
- Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.
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