Creamy Reuben Soup

  • 1 (32 oz.) carton low-sodium chicken or beef stock
  • 1 pound cooked corned beef or pastrami, diced, fat removed
  • 1 (8 oz.) package sauerkraut, rinsed and drained
  • 1 yellow onion, chopped
  • 4 carrots, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1/3 cup cold water
  • 1/4 cup cornstarch
  • 1 cup heavy cream
  • 1 (12 oz.) package Swiss cheese, sliced
  • 2 tablespoons extra-virgin olive oil
  • Croutons:
  • 6 slices marbled rye bread
  • 2-3 tablespoons extra-virgin olive oil or butter, melted
  • kosher salt and freshly ground pepper, to taste
  1. Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened. 7-9 minutes.
  2. Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper and oregano.
  3. Pour chicken stock into stock pot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  4. Create slurry by whisking cornstarch and cold water together in a small bowl. Remove bay leaf from soup, then whisk in slurry. Cook for another 5-10 minutes, or until soup thickens.
  5. Stir in heavy cream and Swiss cheese and cook for another 5 minutes, or until heated through, then ladly into serving bowls.
  6. Top with rye bread croutons and serve hot.

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