Reuben Soup (Mader's German Restaurant) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I haven't tried this recipe yet but it looks really good and I can't wait to try it! Ingredients:
1/2 large onion, diced |
2 celery ribs, diced |
1/2 green bell pepper, diced |
1/2 red bell pepper, diced |
2 tablespoons butter |
2 tablespoons flour |
1 bay leaf |
3 cups beef stock |
3 cups chicken stock |
6 ounces corned beef, thinly sliced |
8 ounces swiss cheese, shredded |
1 cup sauerkraut |
2 ounces roux (see recipe) |
1 pint half-and-half cream, heated until hot |
1 cup crouton (pumpernickel or rye) |
4 tablespoons butter |
1 tablespoon flour |
Directions:
1. Combine onion, celery, peppers and butter in 3-quart saucepan.
2. cook over very low heat until softened.
3. Add flour; cook a few minutes, stirring occasionally.
4. Add bay leaf and stocks; bring to boil.
5. Reduce to simmer.
6. Cut corned beef into julienne strips; add to soup.
7. Add cheese and stir slowly until melted.
8. Add sauerkraut, then roux.
9. Let simmer 30 minutes.
10. Add half-and-half and heat through.
11. Remove bay leaf.
12. Ladle soup into bowls and top with croutons.
13. Roux:.
14. Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.
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