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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list. Ingredients:
1 large onion, chopped |
4 stalks celery, chopped |
1 red bell pepper, chopped |
1 cup butter |
2 cloves garlic, minced |
1/2 teaspoon dried tarragon |
1/2 teaspoon caraway seeds |
1/2 cup all-purpose flour |
4 cups beef stock |
1 quart half-and-half |
1 pound cooked corned beef, chopped |
1 cup sauerkraut |
1 teaspoon seasoned salt (such as spice islands® beau monde seasoning) |
freshly ground black pepper to taste |
2 1/2 cups shredded swiss cheese, divided |
1 (6 ounce) package rye croutons |
Directions:
1. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
2. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
3. Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
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