Name: Creamy Reuben Soup
Prep time: 10 min
Total time: 55 min
Yield: 6 - 8 serving(s)
Ingredients: Extra-virgin olive oil; 6 slices rye bread, cut into 1" cubes; 1 small onion, finely diced; 1 carrot, peeled and finely chopped; 1 clove garlic, minced; 1 tsp. McCormick caraway seeds (optional); McCormick Ground black pepper; 4 c. low-sodium chicken broth; 1/2 lb. sliced corned beef, cut into 1" cubes; 8 oz. sauerkraut; 1/2 c. heavy cream; 1/4 c. freshly chopped parsley; McCormick salt; 1/2 lb. shredded Gruyere or Swiss

Step 1In a large pot over medium-high heat, in batches toss together 2 tablespoons oil and bread cubes, stir until well coated and golden brown on all sides. Transfer to a bowl and set aside.

Step 2In the same pot, heat 2 tablespoons oil over medium-low. Add onions and cook until softened, about 5 minutes. Stir in carrots, garlic, caraway seed and ½ teaspoon McCormick Black Pepper, stir until softened, about 5 minutes. Add ½ cup water and chicken broth, bring to a boil and simmer on low for 20 minutes.

Step 3Add corned beef, sauerkraut, and heavy cream; bring to a boil and simmer for 5 minutes. Stir in parsley and add salt if needed. If it’s too salty adjust by adding small amounts of water and bring back to a boil.

Step 4Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Creamy Reuben Soup

Ingredients

Directions

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