Creamy Reuben Soup: A Cozy Twist on a Deli Classic

Instructions

1. Sauté the Vegetables:
   • In a large pot or Dutch oven, melt the butter over medium heat.
   • Add the chopped onion, celery, and garlic. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
2. Add the Main Ingredients:
   • Stir in the corned beef, sauerkraut, chicken or beef broth, caraway seeds (if using), paprika, and black pepper. Bring the mixture to a gentle boil.
3. Simmer:
   • Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
4. Thicken the Soup:
   • In a small bowl, whisk the flour and water together to create a slurry. Slowly stir this mixture into the soup. Simmer for another 5 minutes until the soup begins to thicken slightly.
5. Add the Cream and Cheese:
   • Stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese is fully melted and the soup becomes creamy and rich.
6. Serve and Garnish:
   • Ladle the soup into bowls and garnish with rye bread croutons and a sprinkle of fresh parsley for an added touch of flavor and texture.

Why You’ll Love This Recipe

• Comforting and Unique: Combines the nostalgic flavors of a Reuben sandwich with the warmth of a soup.
• Crowd Pleaser: Perfect for family dinners, St. Patrick’s Day celebrations, or even as a starter for a cozy gathering.
• Easy to Customize: Swap the corned beef with pastrami, or add extra veggies like carrots for a twist.

Tips for Perfect Creamy Reuben Soup

• Drain the Sauerkraut: Too much liquid can overpower the soup. Drain well for the perfect balance.
• Cheese Melting Tip: Add the Swiss cheese gradually while stirring to prevent clumping.
• Make It Ahead: This soup tastes even better the next day, making it an excellent option for meal prep.