[Recipe] Reuben Soup
This morning I woke up with a tenacious headache, and with the weather outside grey and gloomy I decided to crack open my old soups cookbook (Maryana Vollstedt's Big Book of Soups & Stews) and find something tasty I hadn't made before. In the end, I settled on
Reuben Soup
Ingredients
* 2 tablespoons butter or margarine
* 1/2 cup chopped yellow onion (I just ended up using one medium onion)
* 1 tablespoon all-purpose flour
* 4 cups beef stock or broth
* 1 cup sauerkraut, drained and rinsed
* 1 bay leaf
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme
* freshly ground pepper to taste
* 1/2 pound thinly sliced deli corned beef, shredded (I used thin-sliced pastrami instead; easier to get on the whole)
* 10 to 12 slices rye bread
* 2 cups grated Swiss cheese (optional)
Method
1. In a large soup pot over medium heat, melt butter. Add onion and saute until tender, about 5 minutes. Sprinkle flour over onion and mix well.
2. Add stock and stir in sauerkraut. Add remaining ingredients except bread and Swiss cheese and simmer, covered, on medium-low heat for 15 to 20 minutes. Remove bay leaf and discard.
3. Preheat broiler. When soup is ready to serve, place bread on a baking sheet and broil for 2 minutes. Turn and sprinkle with Swiss cheese. Broil until cheese melts, about 1 minute. (Alternatively, do what I did and just toast the rye bread in a toaster. Sure, you'll have to do it 2 or 4 slices at a time, but it's a lot simpler.)
4. Ladle soup into bowls, and float 1 piece of toast on top of each bowl. Pass remaining toast as an accompaniment.
Overall, it was amazingly tasty, and absolutely hit the spot for me. The toasted rye bread that I floated on the soup rapidly grew soggy, but using the other toasted slices for dipping turned out to be ideal.
Originally crossposted from http://kitchenklutz.dreamwidth.org/12515.html. Please comment here if you first read the post here.
Reuben Soup
Ingredients
* 2 tablespoons butter or margarine
* 1/2 cup chopped yellow onion (I just ended up using one medium onion)
* 1 tablespoon all-purpose flour
* 4 cups beef stock or broth
* 1 cup sauerkraut, drained and rinsed
* 1 bay leaf
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme
* freshly ground pepper to taste
* 1/2 pound thinly sliced deli corned beef, shredded (I used thin-sliced pastrami instead; easier to get on the whole)
* 10 to 12 slices rye bread
* 2 cups grated Swiss cheese (optional)
Method
1. In a large soup pot over medium heat, melt butter. Add onion and saute until tender, about 5 minutes. Sprinkle flour over onion and mix well.
2. Add stock and stir in sauerkraut. Add remaining ingredients except bread and Swiss cheese and simmer, covered, on medium-low heat for 15 to 20 minutes. Remove bay leaf and discard.
3. Preheat broiler. When soup is ready to serve, place bread on a baking sheet and broil for 2 minutes. Turn and sprinkle with Swiss cheese. Broil until cheese melts, about 1 minute. (Alternatively, do what I did and just toast the rye bread in a toaster. Sure, you'll have to do it 2 or 4 slices at a time, but it's a lot simpler.)
4. Ladle soup into bowls, and float 1 piece of toast on top of each bowl. Pass remaining toast as an accompaniment.
Overall, it was amazingly tasty, and absolutely hit the spot for me. The toasted rye bread that I floated on the soup rapidly grew soggy, but using the other toasted slices for dipping turned out to be ideal.
Originally crossposted from http://kitchenklutz.dreamwidth.org/12515.html. Please comment here if you first read the post here.