Level: Intermediate
Servings: 4
Nutritional info per serving
Serving Size: 1 out of 4
Calories: 579
Total Fat: 52g
Saturated Fat: 26g
Carbohydrates: 10g
Fiber: 1g
Sugar: 4g
Protein: 19g
Cholesterol: 131mg
Sodium: 1104mg
Total Time: 35 minutes
Active Time: 35 minutes
I often enjoy familiar comfort foods presented in a new wayit's an easy way to give guests and family something both novel and approachable. Classic Reuben flavorscorned beef, Swiss cheese, tangy sauerkraut, and rye breadare transformed here into a creamy soup. It's simple to make and even more rewarding when you try my updated take on Russian dressing.
- Level: Intermediate
- Yield: 4 bowls
- Nutritional Analysis Per Serving
- Serving Size: 1 (of 4)
- Calories: 579
- Total Fat: 52g
- Saturated Fat: 26g
- Carbohydrates: 10g
- Dietary Fiber: 1g
- Sugar: 4g
- Protein: 19g
- Cholesterol: 131mg
- Sodium: 1104mg
- Total Time: 35 minutes
- Active Time: 35 minutes
Ingredients
Sauce
- 1/4 cup mayonnaise
- 1/4 cup full-fat Greek yogurt
- 2 tablespoons sambal
- 2 tablespoons finely chopped parsley
Soup Base
- 2 tablespoons salted butter
- 1/4 cup chopped white onion
- 1 celery stalk, finely diced
- Kosher salt and fresh black pepper
- 1/2 cup sauerkraut, chopped and drained
- 2 garlic cloves, grated
- 3 cups beef broth
- 1 cup heavy cream, room temperature
For Garnish
- 1/4 pound corned beef, sliced into strips
- 2 thick slices rye bread, cut into 1/2"3/4" cubes and toasted
- 1 cup Swiss cheese, shredded
Instructions
- Prepare the sauce: In a small mixing bowl, combine the mayonnaise, Greek yogurt, sambal, and parsley; stir until smooth. If the sauce is too thick, add a little water to thin it. Chill in the refrigerator until ready to serve.
- Make the soup: In a medium saucepan over medium-high heat, melt the butter. Add the onion and celery, season with a pinch of salt and a few twists of black pepper, and saut until the vegetables are soft but not browned, about 57 minutes. Stir in the sauerkraut and grated garlic and cook another minute. Pour in the beef broth, bring to a boil, then reduce heat to a gentle simmer. Stir in the heavy cream and simmer until the soup thickens slightly, about 1518 minutes. Blend until silky smooth using an immersion blender or a regular blender.
- Assemble and serve: Preheat the oven broiler to low. Place four oven-safe bowls on a baking sheet. Divide the corned beef and blended soup among the bowls, then top each with rye croutons and shredded Swiss cheese. Broil on the top rack for 23 minutes until the cheese melts and bubbles. Remove carefully and drizzle each bowl with a spoonful of the chilled sauce before serving.
