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Instructions
Sauté Aromatics
Melt butter in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes, until softened. Stir in minced garlic and cook for 1 minute more.
Create the Roux
Sprinkle flour over the onions. Stir and cook for 1–2 minutes to eliminate raw flour taste.
Add Liquid
Gradually whisk in chicken broth, ensuring a smooth texture. Simmer for about 5 minutes, until slightly thickened.
Incorporate Cream and Sauerkraut
Reduce heat to low. Stir in heavy cream, sauerkraut, and caraway seeds (if using). Let simmer gently for 10 minutes.
Add Corned Beef and Cheese
Stir in diced or shredded corned beef. Gradually add shredded Swiss cheese, stirring continuously until melted and creamy.
Season and Serve
Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and top with rye bread croutons or toasted rye slices. Garnish with chopped parsley if desired.
Serve warm and enjoy the creamy, savory twist on a deli classic!
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