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Reuben Soup with Corned Beef and Cabbage

The classic sandwich favourite is reinvented as an outstanding lunch or dinner-size soup. For authenticity, serve with dill pickle spears.

Reuben Soup with Corned Beef and Cabbage
Serves 8
The classic sandwich favourite is reinvented as an outstanding lunch or dinner-size soup. For authenticity, serve with dill pickle spears.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 cups (750 mL) thinly sliced BCfresh green cabbage
  2. 1 lb (500 g) BCfresh red potatoes, cut into 1/2-inch (1 cm) cubes
  3. 2 tbsp (30 mL) unsalted butter
  4. 1 onion, chopped
  5. 1 stalk celery, chopped
  6. 2 cloves garlic, minced
  7. 3 tbsp (45 mL) all-purpose flour
  8. 5 cups (1.25 L) beef broth
  9. 1 tbsp (15 mL) wine vinegar
  10. 1 bay leaf
  11. 1/2 tsp (2 mL) salt
  12. 1/4 tsp (1 mL) pepper
  13. 1 cup (250 mL) 35% whipping cream
  14. 1 cup (250 mL) shredded Gruyère or Swiss cheese
  15. 4 oz (125 g) cooked corned beef brisket, finely chopped
  16. 1/2 cup (125 mL) drained sauerkraut
  17. 2 tbsp (30 mL) chopped fresh parsley
Caraway Rye Croutons
  1. 1 1/2 tsp (7 mL) caraway seeds
  2. 2 tbsp (30 mL) unsalted butter
  3. 2 cups (500 mL) rye bread cubes
Instructions
  1. In large saucepan, melt butter over medium heat; cook onion, celery and garlic, stirring occasionally, for about 5 minutes or until softened. Add cabbage; cook, stirring occasionally, for about 3 minutes or until softened. Sprinkle with flour; cook, stirring often, for 1 minute.
  2. Add broth, potatoes, vinegar, bay leaf, salt and pepper; bring to boil.Reduce heat; cover partially and simmer, stirring occasionally, for about 15 minutes or until potatoes are tender. Discard bay leaf. Stir in cream; heat through.
  3. Caraway Rye Croutons: Meanwhile, preheat oven to 350°F (180°C). In large ovenproof skillet, toast caraway seeds over medium heat, shaking pan often, for about 30 seconds or until fragrant.Add butter; stir until melted. Add bread cubes; stir to coat evenly. Transfer skillet to oven and toast bread, stirring or turning once, for 10 to 12 minutes or until crisp and lightly browned.
  4. Ladle soup into bowls. Sprinkle with cheese; top with corned beef, sauerkraut, parsley and croutons.
Notes
  1. Make quick work of cabbage by using the slicing attachment on food processor.
  2. Beef broth can be replaced with chicken broth, if preferred.
  3. The croutons can be stored in an airtight container for up to 2 days. If necessary, re-crisp on a baking sheet in the oven for a few minutes.
BCfresh Vegetables http://bcfresh.ca/

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