Prep 15 mins
Cook 1 hr
If you are a lover of sauerkraut then you will *love* this soup! --- add the croutons they go very well with the soup.
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 tablespoons minced fresh garlic (or to taste)
- 1⁄2-1 teaspoon dried thyme
- 1⁄4 teaspoon dried tarragon
- 1 teaspoon dried chili pepper flakes (optional or to taste)
- 6 cups chicken broth
- 1⁄2-3⁄4 lb corned beef, chopped
- 1 (10 ounce) canchopped sauerkraut, drained
- 2 medium carrots, peeled and grated
- 1 bay leaf
- 3 tablespoons cornstarch
- 1⁄3 cup water
- 2 1⁄2 cups grated swiss cheese
- 1 cup whipping cream
- salt and pepper
- crouton (to garnish, or use toasted pumpernickel or rye bread cubes)
- In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
- Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
- In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
- Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
- Ladle in bowls and top with croutons or toasted bread cubes.
This is wonderful even with some of the calorie saving changes I made. I used skim milk instead of cream and halved the amount of cheese. I know this would have been even better prepared as written, but it still tasted rich and delicious.
This was fantastic. Only had canned corned beef and (2) cups of swiss cheese. The finished product was absolutely delicious. Without question, this will become a regular meal in our household. I have already emailed the recipe to two friends. THANK YOU for posting. BTW - everything that I have made of yours has turned out great. You have a gift.
I really enjoyed this soup. Yum. I think the only thing I'll do differently next time is to simmer the corned beef for a couple of hours-- 45 min isn't really sufficient to make it tender. I used petite baby carrots and added one large russet potato in chunks too. I also added maybe 1/2 tsp of caraway seeds and 1 T of chives. Delicious. Thanks for posting!