Prep 25 mins
Cook 20 mins
This is from the R.S.V.P. Letters to the Editor section from an August 1984 issue of Bon Apetit. The recipe was requested from The Cookery Restaurant in Fish Creek, Wisconsin.I like to cut out rounds of seeded rye bread, lightly toast them and float them on the soup. Then I sprinkle a little more Swiss cheese on top and run the bowls (ovenproof) briefly under the broiler to melt the cheese-yummy!
- 1⁄2 cup beef broth
- 1⁄2 cup chicken broth
- 1⁄4 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 tablespoon cornstarch, disolved in 2 tablespoons water
- 1 cup corned beef, shredded (about 1/4 lb.)
- 1 cup swiss cheese, chopped
- 3⁄4 cup sauerkraut, drained, rinsed and squeezed dry
- 1⁄4 cup butter (1/2 stick)
- 2 cups half-and-half
- salt & freshly ground black pepper, to taste
- Bring broths, celery,onion and green pepper to boil in heavy medium saucepan.
- Reduce heat and simmer until vegetables are tender, about 8 minutes.
- Blend in disolved cornstarch and cook until soup thickens, about 5 minutes.
- Remove from heat and add corned beef, cheese and sauerkraut.
- Melt butter in top of double boiler set over gently simmering water.
- Blend in half and half.
- Add soup and stir until smooth and heated through;do not boil.
- Taste and add salt and pepper, if desired.
- Ladle into bowls and serve.