From Saint Patrick's Day Leftovers:
Reuben Soup
1/2 white onion, diced
2 tsp olive oil
1 cup sauerkraut
1 cup shredded Swiss cheese
1 cup corned beef
2 cups beef stock
1 cup half & half
1/4 cup Thousand Islands Dressing
In a large pot, saute onions in olive oil over medium heat for 3-5 minutes.
Add sauerkraut and corned beef.
Add beef stock and half & half. Bring to a boil, then let simmer for 20 minutes.
Stir in swiss cheese and dressing until homogenous.
Serve with toasted rye bread croutons.
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