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Reuben Soup#1

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Submitted by Leonacw

All the flavors of a Reuben sandwich in soup form: corned beef, sauerkraut, potatoes, and caraway in a bacon-enriched broth with pumpernickel croutons and Swiss cheese.

YIELD

12 servings

PREP

30 min

COOK

30 min

READY

60 min

Every layer of a classic Reuben sandwich gets deconstructed into this hearty soup. Corned beef, sauerkraut, Swiss cheese, and even the bread (as homemade pumpernickel croutons) all make an appearance.

The base starts with diced bacon fried until crisp, then onions and garlic softened in that rendered fat. Sauerkraut, chicken stock, dry mustard, potatoes, caraway seeds, and corned beef go in next. The potatoes add body and starch that thickens the broth slightly, turning it from a thin consomme into something with substance.

Caraway seeds are the flavor link between this soup and the rye bread on a Reuben. Just half a teaspoon gives the broth that distinctive, slightly anise-like warmth.

The pumpernickel croutons are what really sell it. Cut into small cubes, drizzled with melted butter, and baked until crisp all the way through. Scatter them over each bowl with a teaspoon of grated Swiss that melts into the hot broth on contact.

Kitchen Tips

  • Use pre-cooked corned beef. Leftover deli corned beef works great, or grab some from the deli counter.
  • Dice the potatoes small and pre-cook them. Large chunks won’t heat through evenly in the short simmer.
  • Don’t skip the dry mustard. It adds a sharpness that mimics the mustard you’d slather on an actual Reuben.
  • Bake croutons until crisp all the way through, not just on the surface. Pumpernickel is dense and needs the full 10 minutes.

Variations

  • Add a splash of dark beer to the broth with the chicken stock for extra depth.
  • Swap corned beef for pastrami if you prefer a spicier, smokier flavor.
  • Stir a tablespoon of Thousand Island dressing into each bowl for the full Reuben experience.

Ingredients

¼ 113.4
POUND G BACON
diced fine
1 237
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
16 462.4
OUNCES ML/G SAUERKRAUT
1 can
6 1.4
CUPS L CHICKEN BROTH
2 10
TEASPOONS ML DRY MUSTARD
3 710
CUPS ML POTATOES
cooked, diced
½ 2.5
TEASPOON ML CARAWAY SEED
2 473
CUPS ML CORNED BEEF
cooked, diced *
4 4
SLICES SLICES PUMPERNICKEL BREAD *
¼ 59
CUP ML BUTTER
melted
¼ 59
CUP ML SWISS CHEESE
grated

Directions

Preheat oven to 400℉ (200℃).

Fry the bacon in a soup kettle.

Add onions and garlic, sauté until tender.

Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef.

Heat through.

Cut bread into ½-inch squares, spread on a baking sheet, drizzle with butter and bake in oven for ten minutes or until crisp through.

Ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one teaspoon grated Swiss cheese.

Makes 12 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 169 54% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 679mg 28%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 14%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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