Ruben Soup

Saint Patrick’s Day is just around the corner which means it’s that time of year again for corned beef and cabbage.  It seems that there is always leftover corned beef and if you’re anything like me, having this cut of meat once a year is more than plenty.  A Ruben sandwich however gets my taste buds excited all year round.  The combination of corned beef, sauerkraut, rye bread and Thousand Island dressing makes for a potent flavorful packed delight.

It seems wasteful to not eat the leftovers, but eating regular ole corned beef, floppy cabbage and potatoes doesn’t appeal to me.  So, I came up with this soup as an alternative.  This is a good recipe to do the day after or several days after the St. Patty’s day feast.  The version I created uses the leftover broth/liquid left in the crockpot after cooking the corned beef.  If you’re reading this recipe after you’ve already discarded the liquid, no worries, just use a beef broth as substitute.

After cooking your corned beef, reserve the leftover liquid from the pot in a bowl or large measuring cup.  Refrigerate overnight so that the fat solidifies on the surface and can be removed.

For the crouton, I thought it would be delicious to bake the Thousand Island dressing flavor into the crouton.  This step can be skipped, but I think it added a nice layer of flavor.

Recipe – Yields 4 Servings

– Equipment Needed –
4 Oven safe soup bowls

– Ingredients –

For soup:
1/2 large onion sliced
2 ribs celery diced
1.5-2 cups diced or shredded corned beef
4 cups reserved liquid from cooked corned beef in crockpot
3-4 cups water
1.5 cups sauerkraut
Extra Virgin Olive Oil
Salt & Pepper
1 cup grated Swiss cheese

For Crouton:
Rye Bread
Thousand Island dressing
(I made my own with 1 Tbsp mayo, approx. 1 Tbsp Ketchup, and 1/2 Tbsp relish)

Directions:
Preheat oven to 400 degrees to make croutons. In a large soup pot, drizzle some extra virgin olive oil at a medium heat to cook the onions until slightly caramelized. Add diced celery and cook another 3 minutes. Add the corned beef and allow to continue to cook.Diptic

Next, add the reserved broth from crockpot, and 3-4 cups water to taste. (You want the broth to not be too salty, which is why the water is added to dilute.) Crank up heat an allow to come to a boil. While waiting for the soup to come to a boil, cut the rye bread into a circular size to match the bowls in which you will be serving the soup. Lightly coat one side with Thousand Island dressing and bake in oven for 8 minutes.photo-2

Once the soup comes to a boil, reduce temperature and allow to simmer another 5 minutes.

Serve into oven safe bowls, float the baked crouton and top with a handful of cheese. Place back into oven and melt cheese until it gets bubbly and brown.

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It comes out screaming hot! Allow to cool slightly and enjoy.

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