Reuben Soup

This soup popped up on FoodGawker just after St. Patrick’s Day as a perfect way to use those Corned Beef leftovers (I think you should cook more than 1 corned beef so that you can eat the corned beef on its on and make this soup without feeling like you have to skimp on either method of leftovers). This soup needs to be made a lot more often than just using leftovers from one specific holiday though.

I LOVE reubens as a sandwich (some of the best one I have ever had comes from Harold’s in New Jersey – that place is amazing and can serve a small villiage). As a soup, this thing holds it own as well & fills that reuben craving at the same time that it conquers your comfort soup craving!

Serve this soup with some swiss cheese melted over some rye bread and you have taken care of all required reuben elements. YUM

RECIPE (from Heat oven to 350)
  • 3 medium yukon gold potatoes, diced
  • 2 tablespoons butter
  • 1 medium yellow sweet onion, chopped small
  • 5 cloves of garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • about 4 cups chicken stock
  • 1/2 cup half-and-half [MILK]
  • [1 tsp pickling spices]
  • 1 cup cooked corned beef, chopped medium
  • 1/2 cup sauerkraut, drained
  • 1/4 teaspoon caraway seed
  • 2T Worcestershire sauce
  • [2 bay leaves]
  • Crushed red pepper flakes, to taste (about 1/4 t, can add more)
  • Salt, &¬†black pepper to taste
  • [Chopped parsley and croutons for garnish]
In a large soup pot, melt butter over medium-low heat. Add onions and garlic and saut√© until caramelized, about 10-15 minutes. Increase heat to medium, sprinkle in flour and cook one minute. Slowly pour in water, whisking after each addition, until all liquid has been incorporated. Bring to a simmer and cook until thickened, about 2-3 minutes. Stir in chicken stock, half and half, pickling spices, corned beef, sauerkraut, potatoes, caraway seeds, Worcestershire sauce and bay leaves. Bring to a simmer over medium heat, then reduce heat to low and simmer until potatoes are cooked, about 15-20 minutes. If you add the full amount of broth you may want to boil this down a little more for a thicker soup – you are going to need to play around with this and make it multiple times in order to have it exactly how you want it, trust me… you won’t mind experimenting though! Taste and add red pepper flakes, salt and black pepper. Remove bay leaves & enjoy!

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