Tennessee Reuben Soup
1 (32 oz.) carton low-sodium chicken broth (I use an additional cup to mix the corn starch!)
1 ½ pounds Boar’s Head corned beef (Publix) - ½” Thick slices, diced
1 package Boar’s Head deli sauerkraut (Publix), whole package rinsed and drained
1 yellow onion, chopped
4 carrots, chopped
3 cloves garlic, minced
1 teaspoon oregano
2 bay leaves
1/2 cup cornstarch (mix with chicken broth!)
1 cup heavy cream
12 oz. Boar’s Head Baby Swiss cheese, slices
2 tablespoons extra-virgin olive oil
Pumpernickel Croutons:
2-3 tablespoons extra-virgin olive oil or butter, melted
Kosher salt and freshly ground pepper, to taste
Marbled rye bread for toast
1. Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened. (7-10 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, add corn starch until thickened (mix corn starch in a small amount of chicken broth before adding), then stir in sauerkraut and bay leaves.
4. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Remove bay leaves.
6. Cook for another 5-10 minutes, or until soup thickens as desired.
7. Stir in heavy cream and Swiss cheese and cook for another 5 minutes, or until heated through
8. Ladle into serving bowls.
9. Top with rye croutons and serve hot.
