Reuben Soup

by Kimberley Thompson, Tastemaker in Residence

As the days diminish and grow colder, I like hearty, creamy soups, layered casseroles, and meaty main courses. I think, weirdly, it has something to do with my latent hibernation tendencies! (Or I am just tired of trying to consume the last vestiges of the produce from my garden before it dies.)

My Reuben soup is a perennial favorite go to. Just make a Waldorf salad with all those luscious apples, and a Brown Apple Betty for dessert, and your Oktoberfest meal is set. (You are on your own in regards to the beer!)

This soup recipe is tweaked from Spicy Southern Kitchen. I do not stir the Thousand Island dressing into the soup as it cooks, preferring to drizzle it over the top; and I use whole milk instead of half and half. 

Feeds 6

Ingredients

4 Tbsp butter 

1 medium sweet onion, chopped 

1 celery stalk, finely chopped 

1 garlic clove, minced 

1/4 cup all-purpose flour 

2 1/2 to 3 cups beef broth 

2 cups whole milk 

1 1/2 tablespoons prepared horseradish 

1 tsp Worcestershire sauce 

1/2 tsp caraway seeds 

1/4 tsp cayenne pepper 

1 (16-ounce) package fresh sauerkraut, rinsed and drained 

2 cups shredded swiss cheese, divided into 1 ½ cup and ½ cup 

1 pound thinly sliced corned beef from the deli, chopped 

Salt and pepper 

1/2 cup Thousand Island dressing 

Rye bread for serving  

Instructions 

1. Melt butter in a Dutch oven over medium heat. Add onion and celery and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Sprinkle flour on top. Stir in and cook for 1 minute. Gradually whisk in beef broth and bring to a simmer. Stir in milk, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes. 

2. Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm. 

3. Cut rye bread into squares.  Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted. Serve soup with croutons. Just before serving, drizzle Thousand Island dressing over the top of each bowl of soup.