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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a good soup to make if you have left over corned beef from St Patricks day celebration. If you don't have leftovers you can buy the corned beef at the deli Ingredients:
2 cups diced potatoes skin on |
1 cup onion diced |
1/2 lb corned beef diced |
8 oz sauerkraut |
2 tbsp ham base |
6 cups water |
1/2 tsp ground caraway |
4 tbsp butter |
1/2 cup flour |
3 cups milk |
1 cup cream |
1/2 lb swiss cheese grated |
1 tbsp dijon mustard |
1/2 tsp white wine v inegar |
3 cups rye croutons for garnish |
Directions:
1. In a large stockpot, combine potatoes, onion, corned beef, sauerkraut, base, water, and caraway
2. Boil until tender.
3. In a separate pan, melt butter, add flour.
4. Cook stirring often until golden brown..
5. Blend in milk stirring until smooth.
6. Add cream, cheese, Dijon and vinegar.
7. Simmer 5 minutes until thick.
8. Ladle into bowls and garnish with croutons.
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