Description
A hearty and creamy soup featuring corned beef and sauerkraut, perfect for a warm meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup sauerkraut (drained and chopped)
- 2 cups cooked corned beef (chopped)
- ½ teaspoon caraway seeds
- 1 cup heavy cream
- 1½ cups Swiss cheese (shredded)
- ½ teaspoon black pepper
Instructions
- In a large pot over medium heat, melt the unsalted butter until it sizzles.
- Add the finely diced yellow onion and cook until soft and translucent, about 5 minutes.
- Mix in the minced garlic and sauté for another 30 seconds until fragrant.
- Sprinkle the all-purpose flour over the onion mixture and stir continuously for 1 minute.
- Gradually pour in the chicken broth while whisking until blended and smooth.
- Stir in the drained and chopped sauerkraut, chopped cooked corned beef, and caraway seeds. Simmer gently for 15 minutes.
- Lower the heat and stir in the heavy cream and shredded Swiss cheese until melted.
- Sprinkle in the black pepper, stir well, and taste to adjust the seasoning. Serve hot.
Notes
- This soup can be made ahead of time and reheated. The flavors will enhance as it sits.
- Feel free to adjust the amount of Swiss cheese according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg