Creamy Reuben Soup with Rye Toast Croutons Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Sunny Anderson

Sunny's Creamy Reuben Soup with Rye Toast Croutons

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
I love to serve familiar things with a twist – it’s an easy way to introduce something new to guests and family. Familiar words and flavors are comforting even if they arrive in a different vessel. This time it’s a bowl instead of a sandwich. A Reuben sandwich is long overdue when it comes to turning it into a soup. It just makes sense. It’s easy to transform its parts into a new way to enjoy this classic sandwich of corned beef, Swiss cheese, sauerkraut and rye bread. And wait until you taste my twist on Russian dressing.

Ingredients

Sauce:

Soup:

To Finish:

Directions

  1. Make the sauce. In a small bowl, stir together the mayonnaise, yogurt, sambal and parsley. If needed, loosen the sauce with a bit of water to make it drippy. Refrigerate until ready to use.
  2. Make the soup. Melt the butter in a medium pot over medium-high. Add the onions and celery and season with a pinch of salt and a few grinds of black pepper. Sauté until the vegetables are tender, but not browned, 5 to 7 minutes. Add the sauerkraut and garlic and cook while stirring to release the steam and moisture from the pot. Add the stock. Bring to a boil, then lower to a simmer over medium heat. Add the heavy cream and cook further until the liquid slightly reduces, 15 to 18 minutes. Use a blender or immersion blender to blitz the soup until smooth.
  3. Finish and serve. Preheat the broiler to low heat. Put 4 broiler-safe bowls (I use my French onion soup crocks) onto a sheet pan. Divide the corned beef and soup equally between the bowls, then top with croutons and cheese. Place on the top rack of the oven beneath the broiler and broil until the cheese melts and bubbles a bit, 2 to 3 minutes. Remove and serve with a drizzle of the chilled sauce.