Perhaps you didn't eat up all your corned beef, so turn the leftover bits into this comforting creamy soup... it's like having a reuben sandwich in a bowl with Swiss cheese, rye and all!
Course Main Course, Soup
Servings 6folks
Author Wendy Perry
Ingredients
4tablespoonsbutter
3-4tablespoonsoilI used garlic oil but use your fave
1large onionpeeled, chopped
1large turnippeeled, small dice
4leekswashed and sliced into thin rings
2Granny Smith applesnot peeled, small dice
3tablespoonsgarlic pureeI use the puree in tubes in produce dept
1 14.4ozcan Bavarian Sauerkrautundrained
2 15ouncecans chicken broth
1pinthalf and half
about 4 cupsshredded cooked corn beef
2tablespoonsdried thyme
1tablespoonwhite pepper
shredded Swiss Cheese
6-8slicesrye bread,cut into cubes and toasted
Instructions
Saute onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan. Pour into heated crock pot.
Stir in garlic puree, kraut, broth, half and half, cream, corned beef, thyme and white pepper.
Stir to blend and cover. Heat on high until hot and dried thyme is tender.
Ladle into bowls and scatter with Swiss cheese and croutons. EAT!
Notes
If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken.