Reuben Soup
After St. Patrick’s Day there is a chance you will have some left-over Corned Beef. If you do not have any left-over corned beef, there is a chance that your market still has it on sale this week – so you can always whip up another delicious roast to be able to enjoy the leftovers!
Leftover Corned Beef is amazing when made into a Reuben (some rye bread, spicy mustard, corned beef, sauerkraut, & some swiss cheese and you have an amazing afternoon)! If you are in need of some soup instead of a sandwich then you can turn those same flavors into a delicious left-over Corned Beef Reuben Soup. Or heck – if you are feeling really hungry, you can go crazy and double-dip your flavors and serve this Reuben Soup along side of a delicious Reuben Melt Sandwich!!
Step one of this is to make your favorite Corned Beef (I have two amazing versions on my website, Wet-Rubbed Dijon Crock Pot Corned Beef AND Crock-Pot Boiled then Glazed & Baked Corned Beef). After you fully enjoy that meal (with your favorite sides) then you are ready for step 2, this soup! I made a slightly different version of this soup about two years ago and that Reuben Soup is slightly thinner (less flour) with a slightly saltier/more beefy flavor. So, please play around and feel free to use either variation. After you experiment, just be sure to let me know which one you liked better & why… yep – that is the teacher in me coming out, giving you an assignment!
- 3 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 teaspoon red pepper flakes, or to taste
- 1/4 cup flour
- 4 cups chicken stock
- 1 cup cooked corned beef, shredded or cut into bite sized pieces
- 1 cup sauerkraut, drained
- 2 medium Yukon Gold potatoes, cut into bite sized pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- 1/2 cup heavy cream
- 4 slices dark rye, lightly toasted
- 1/2 cup swiss cheese, shredded
- Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. Mix in the flour and cook for 2-3 minutes.
- Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, & pickling spices. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Slowly add the cream, season with salt and pepper and remove the bay leaves.
- Divide between 4 oven-safe bowls and you can really take this to the next level by serving it French Onion Soup Style: top with the rye and swiss and broil until the cheese melts, about 1-3 minutes (or just top with the cheese and serve bread on the side)
Slightly adapted from Closet Cooking & Teacher-Chef
And I leave you with this, Today’s Question of the Day… have you ever made something a second time just so that you could use the leftovers in something else!?