CAPE GIRARDEAU, MO (KFVS) - When is a sandwich not a sandwich? When it's a soup! This week's Heartland Cook shares a recipe that puts the bold flavor of a Reuben sandwich to a creamy bowl of soup. Georgia Smith shares a rich and creamy Reuben Soup recipe that's perfect for dinner on a cold day. Top your soup with rye Croutons to complete the Reuben flavor.
- 2 Tablespoons butter
- ¾ cup onion (chopped)
- ¾ cup celery (chopped)
- 2 Tablespoons cornstarch
- 1 can beef broth
- ½ teaspoon baking soda
- 1 pint half and half
- 1 can sauerkraut (drained, rinsed and pressed to remove liquid)
- 3/4 lb. deli cooked corned beef (diced)
- 1 ½ cups finely shredded Swiss cheese
Melt butter in a four to five quart saucepan over medium heat. Add the chopped onion and celery and sauté until onions are translucent and tender.
Pour beef broth into a separate bowl and whisk in corn starch until dissolved. Add broth mixture and baking soda to sautéed onions and celery. Bring mixture to a boil. Mixture will thicken quickly, so stir constantly to avoid scorching.
Add, half and half, sauerkraut, and corned beef. Continue to cook over medium heat for 8 – 10 minutes, then add Swiss Cheese.
Serve topped with rye croutons and a sprinkle of Swiss cheese.
Makes approximately 8 cups.
- ½ loaf of bakery rye bread cut into 1-inch cubes
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil.
Preheat oven to 350 degrees. Place rye bread cubes on a large rimmed cookie sheet. Sprinkle with black pepper. Drizzle half of the oil over the top of the cubes. Toss the cubes on the pan until oil is absorbed. Drizzle cubes with remaining oil and toss again to completely coat the cubes.
Arrange cubes on a single layer on the baking sheet and bake 35-45 minutes, tossing every 10 minutes.