Prep 10 mins
Cook 30 mins
This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup beef broth
- 1⁄2 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3⁄4 cup sauerkraut, rinsed, drained, and chopped
- 2 cups half-and-half
- 2 cups corned beef, chopped (do not use canned)
- 1 cup swiss cheese, shredded
- rye crouton
- In a soup kettle, saute onion and celery in butter until tender.
- Add broth and baking soda.
- Combine cornstarch and water; add to pan.
- Bring to a boil; boil for 2 minutes, stirring occasionally.
- Reduce heat.
- Add sauerkraut, cream and corned beef.
- Simmer and stir 15 minutes.
- Add cheese; heat until melted.
- Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
- Garnish with rye croutons.
- **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.
This soup was great. I also added some diced red potatoes and about a tablespoon or so of hot horseradish which gave it a slight kick.
I had rye bread left over so i made my own croutons. All you need to do is cut the bread into crouton size, and mix thoroughly with olive oil, salt, and pepper and put in a 275 degree oven in a single layer. Mix/flip after 10 minutes and put in for another 10 minutes then check them ever minute or two after that till they are crisp.
I'm so glad I tried this! It is very very good, a must-make-again. It would be a perfect recipe to use up any leftover corned beef and sauerkraut, if there were any such a thing, after a St Paddy's dinner, say. Since it was one of my cooking-for-one nights, I halved this recipe, which worked out really well. I'm sure it double just as easily, the measurements are easy to work with and I love how simply this came together. I went to my favourite German deli and bought some very fresh sauerkraut, they make their own and is divine. Even people who think they don't like sauerkraut like this kraut. I picked up some very sturdy rye while I was there and got a gorgeous corned beef from a restaurant supply place I frequent. The corned beef was perfect and wasn't overly salty but I still went easy with the salt since the cheese would also add some salt. I couldn't resist and added a pinch of caraway seeds, that was the only tweak I made to the recipe, I kept to all the other ingredients! One thing that crossed my mind when it was finished simmering and the cheese had melted into the soup so velvety, I thought it would be great to finish it like French Onion soup, so I laid the homemade rye croutons on top, added a small amount of swiss cheese to the top of those and set it under the broiler for about 3 minutes to make a lovely crouton-y/cheesey top. Oh yum. I can't wait to make this for The Beau sometime, I think he'd like this, and he's quite the picky eater. Thanks for posting for us, MamaJ!
I made this soup today and LOVE it! I used boulion for the broth, so it was plenty salty; didn't add any salt. Delicious!