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Creamy Reuben Soup
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Creamy Reuben Soup
Welcome to my kitchen, where today I’m excited to share with you a delightful recipe for Creamy Reuben Soup. This soup is a unique and tasty twist on the traditional Reuben sandwich, perfect for those chilly nights when you crave something warm and comforting. Imagine the flavors of a Reuben sandwich transformed into a creamy, hearty soup that will leave you wanting more with every spoonful.
So, what makes this Creamy Reuben Soup so special? Let’s dive into why you’ll love this recipe:
First, the rich and creamy texture of the soup combined with the tangy sauerkraut and savory corned beef creates a flavor profile that is both comforting and satisfying. Each spoonful is a burst of deliciousness that will warm your soul.
Second, this recipe is incredibly easy to make, requiring just a few simple ingredients that you probably already have in your pantry. It’s a one-pot wonder that comes together quickly, making it perfect for busy weeknights or lazy weekends.
Third, the versatility of this soup is unmatched. You can customize it to suit your taste preferences by adjusting the amount of sauerkraut, adding more cheese for extra creaminess, or even throwing in some diced potatoes for a heartier version.
Now, let’s gather our ingredients for this mouthwatering Creamy Reuben Soup:
Ingredients:
– 1 tablespoon butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup sauerkraut, drained
– 1 cup corned beef, diced
– 1 cup Swiss cheese, shredded
– 1 cup heavy cream
– Salt and pepper to taste
Now that we have our ingredients ready, let’s move on to the step-by-step instructions for making this Creamy Reuben Soup:
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
2. Pour in the chicken broth and bring it to a simmer.
3. Add the sauerkraut and corned beef to the pot, stirring to combine. Let the soup simmer for about 15 minutes to allow the flavors to meld together.
4. Stir in the shredded Swiss cheese until it melts and blends into the soup.
5. Finally, pour in the heavy cream and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes.
Our Creamy Reuben Soup is now ready to be served. Ladle it into bowls and garnish with a sprinkle of extra Swiss cheese and a dollop of sour cream for added richness.
For a complete Reuben experience, serve the soup with a side of toasted rye bread or top it with croutons for a delightful crunch.
Looking to switch things up? Here are some recipe variations and substitutions you can try:
Recipe Variations and Substitutions:
– For a lighter version, you can use half-and-half instead of heavy cream.
– If you’re vegetarian, you can substitute the corned beef with diced mushrooms for a flavorful alternative.
– Experiment with different types of cheese like Gruyère or cheddar to create your unique twist on this soup.
– Want a spicier kick? Add a dash of hot sauce or a sprinkle of red pepper flakes to amp up the heat.
Before you head to the kitchen to whip up this delicious Creamy Reuben Soup, here are some pro tips to ensure your soup turns out perfectly:
Pro Tips for Success:
– Drain the sauerkraut well to remove excess liquid and prevent the soup from becoming too watery.
– Use high-quality Swiss cheese for the best flavor and creaminess.
– Allow the soup to simmer gently to allow the flavors to develop fully.
– Taste and adjust the seasoning as needed before serving to ensure a well-balanced flavor profile.
Now, let’s address some common questions you may have about making Creamy Reuben Soup:
FAQ Section:
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup ahead of time and reheat it gently on the stovetop before serving.
Q: Can I freeze the soup?
A: While the soup can be frozen, the texture of the dairy may change slightly upon thawing, so it’s best enjoyed fresh.
Q: Can I use store-bought sauerkraut?
A: Absolutely! Just make sure to drain it well before adding it to the soup.
Q: How long will the leftovers keep?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days for the best quality.
Q: Can I use leftover corned beef from St. Patrick’s Day?
A: Yes, using leftover corned beef is a great way to repurpose those St. Patrick’s Day leftovers into a new and delicious meal.
In conclusion, Creamy Reuben Soup is a delightful and flavorful dish that brings all the classic Reuben sandwich flavors into a warm and comforting soup. Whether you’re a fan of Reuben sandwiches or just looking for a unique soup to add to your recipe collection, this Creamy Reuben Soup is sure to become a favorite in your home. So, grab your ingredients and get ready to enjoy a bowl of this delicious soup!
Creamy Reuben Soup
Servings
4
Prep time
15 minutes
Cooking time
20 minutes
Calories
550 kcal
A unique and tasty twist on the traditional Reuben sandwich, this Creamy Reuben Soup is a creamy and hearty delight perfect for chilly nights. The rich and tangy flavors of sauerkraut, corned beef, and Swiss cheese come together in a comforting and satisfying soup.
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Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sauerkraut, drained
- 1 cup corned beef, diced
- 1 cup Swiss cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Directions
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
- Pour in the chicken broth and bring it to a simmer.
- Add the sauerkraut and corned beef to the pot, stirring to combine. Let the soup simmer for about 15 minutes to allow the flavors to meld together.
- Stir in the shredded Swiss cheese until it melts and blends into the soup.
- Finally, pour in the heavy cream and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- Serve the Creamy Reuben Soup hot, garnished with extra Swiss cheese and a dollop of sour cream. Enjoy!
Nutrition Facts
Calories:
550
Fat:
42
Carbohydrates:
12
Protein:
29
Sodium:
1380
Fiber:
2
Sugar:
4
