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.

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

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.