CREAMY REUBEN SOUP WITH CORNED BEEF, SAUERKRAUT AND RYE CROUTONS
Serves 6 to 8

Extra-virgin olive oil
6 slices rye bread, cut into 1" cubes
1 small onion, finely diced
1 carrot, peeled and finely chopped
1 clove garlic, minced
1 tsp. caraway seeds 
Freshly ground black pepper to taste
5 cups low-sodium chicken broth
1/2 lb. sliced corned beef,
    cut into 1" cubes
8 oz. sauerkraut
1/2 cup heavy whipping cream
1/4 cup freshly chopped parsley
Salt to taste
1/2 lb. shredded Gruyere cheese

 1. Heat 2 T. olive oil in a large pot over medium-high heat. Cook bread cubes in batches until well coated and golden brown on all sides. Remove and set aside.

2. In the same pot, heat 2 T. olive oil over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, garlic, caraway seed and 1/2 tsp. pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.

3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes. Stir in parsley and add salt if needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.

4. Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Click here for a printable version of this recipe.