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Reuben Soup with Corned Beef and Cabbage

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American, Jewish
Servings 8

Ingredients
  

  • 3 cups BCfresh green cabbage
  • 1 lb BCfresh red potatoes cut into 1/2-inch (1 cm) cubes
  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 5 cups beef broth
  • 1 tbsp wine vinegar
  • 1 bay leaf bay leaf
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup 35% whipping cream
  • 1 cup shredded Gruyère cheese
  • 4 oz corned beef sliced
  • 1 tbsp caraway seeds
  • 1 tbsp chopped fresh parsley
  • 1 tbsp butter for croutons
  • 6 slices rye bread cut into 1-inch cubes

Instructions
 

  • In a large pot or Dutch oven, melt butter over medium heat. Add rye bread cubes and cook, stirring occasionally, until golden brown and crispy. Remove from pot and set aside.
  • Add onion and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  • Stir in flour and cook for 1 minute. Gradually whisk in beef broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  • Add potatoes, bay leaf, salt, and pepper to the pot. Continue to simmer until potatoes are tender, about 10-15 minutes.
  • Stir in whipping cream and Gruyère cheese. Cook until cheese is melted and sauce is slightly thickened.
  • Remove bay leaf. Stir in caraway seeds and parsley.
  • Ladle soup into bowls. Top with corned beef and croutons. Serve immediately.
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