Just imagine all the best of a Reuben Sandwich combined into a soup.
Do you always fix a traditional Irish-American corned beef and cabbage dinner on March 17th? Not always for me, and less often since I’ve been a widow. You can’t buy a small corned beef for 1-2 meals. In this instance, though, I cooked a whole corned beef and used almost all of it to make a double portion of this soup. I was having a group of friends over to play Mexican Train and my co-hostess Holly brought part of the meal (salad and dessert) while I did a nice varied cheese tray and this soup. Oh, and also an Ina Garten Guinness wheat bread I baked (recipe up soon).
The original recipe came from Phillis Carey, although I didn’t attend the cooking class when it was prepared. She sent it out to her email list as a recipe of the week. I did make a few changes from the original: (1) I added some celery; (2) I thickened the soup with cornstarch because I thought it needed to have more heft; (3) I used a quite sour brand of sauerkraut, so I added a tetch of sugar which just took the edge off of that sour flavor, but you’d never think there was sugar added (and I used monkfruit anyway); and (4) I added a little bit more cream. If you are watching carbs, you don’t have to thicken the soup – although you could take out some of the vegetables (not the corned beef) and whiz that up in the blender to provide a thicker consistency.
And I also changed the way you make and serve the croutons – because I made a double batch of this and was serving a bunch of people, I didn’t want to put 8 bowls of soup in the oven. So, I toasted the croutons in the oven to begin with (drizzled with EVOO), then I kind of mounded them into 8 little crowns and sprinkled the grated Emmental cheese on top and put that into the oven to broil and get golden brown. So, when serving the soup, I scooped the soup into bowls, then used a spatula to take a crouton-cheese crown on top of each bowl of soup.
See photo below.
What I did forget to do was sprinkle the top with Italian parsley, but it made no-never-mind to the flavor. I did make the soup the day before serving, and no question, the overnight chill helped meld the flavors. As I write this, I’ve had leftovers twice now, for lunch, and oh-so-good.
What’s GOOD: oh, my, the flavor. Just like a corned beef and cabbage dinner with the Reuben element of sauerkraut and cheese. The croutons and cheese just put this soup over the top. This is a keeper.
What’s NOT: only that you need to prepare a corned beef – or buy thick slices from a deli counter in order to cut cubes. This soup is better made a day ahead.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Croutons
Recipe By: Adapted from a Phillis Carey recipe, 2020
Serving Size: 7
CROUTONS:
1 tablespoon EVOO
7 slices rye bread — crusts removed, cut into 1/2″ cubes
SOUP:
1 tablespoon EVOO
1 small onion — finely diced
1 carrot — peeled and finely chopped
1 stalk celery — finely chopped
1 clove garlic — minced
1 teaspoon caraway seeds
Freshly ground black pepper to taste
5 cups low-sodium chicken broth — reserving 2 cups (set aside)
1/2 pound corned beef brisket — sliced, cubed
8 fluid ounces sauerkraut
3/4 cup heavy whipping cream
5 1/2 tablespoons cornstarch
1/2 tablespoon sugar — or monkfruit sweetener
1/4 cup chopped parsley — plus more for garnish
Salt to taste (probably won’t need it)
6 ounces Gruyere cheese — grated or Emmental
NOTES: Ideally, make this the day before as the taste is enhanced with an overnight chill to meld flavors.
1. Preheat oven to 400°F. Spread rye bread cubes on rimmed baking sheet. Drizzle with EVOO then toss well to distribute oil. Bake for about 5-8 minutes until golden but not burned. Watch carefully. Remove and set aside.
2. In a large soup pot, heat EVOO over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, celery, garlic, caraway seed and 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.
4. Combine the reserved, room temp chicken broth with cornstarch and mix well. Pour into soup pot and stir for several minutes until it comes to a simmer and soup thickens. Add sugar or alternative sweetener. Stir in parsley and add salt if needed – it probably won’t be needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Mound portions of croutons on baking sheet and top with grated cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Pour soup into bowls then carefully (using a spatula) place bubbling crouton crown on top of each bowl of hot soup. Sprinkle with more parsley if desired. Serve immediately.
Per Serving: 438 Calories; 29g Fat (55.3% calories from fat); 24g Protein; 29g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 604mg Sodium.

hddonna
said on March 16th, 2020:
This sounds incredible! And how clever of you–I love the “bubbling crowns of croutons!” I did my corned beef early this year, but I’ll be doing after taking a little break–we’ve had baked corned beef, corned beef hash, reubens, and corned beef and swiss sandwiches. If I have to, I’ll get some at the deli, because I definitely have to do this. Don’t know what I’ll be making for “the day,” as the Irish Session Players have an all-day gig at an Irish pub tomorrow, unless it gets cancelled. Coronavirus guidelines and rules keep changing, but so far this one is still on. I’ll be bushed when I’m done playing. Too bad there won’t be some of this lovely soup waiting at home in the fridge!
I’m still eating away at the left over soup. I think I’ve had it 5 times since I made it mid-week last week. With another 2 portions to go, or else I’ll freeze what’s left. I’ll be making this again soon, though, because it was so good. . . carolyn t
Toffeeapple
said on March 21st, 2020:
I have no idea what a Reuben sandwich might be but the name would probably put me off trying it.
I have never made corned beef, is it difficult?
Really? Do you not have corned beef in Britain? It means brined/pickled. It used to be a way to store meat for long periods without refrigeration. But, here’s the wikipedia link for the sandwich: https://en.wikipedia.org/wiki/Reuben_sandwich
It’s brisket (corned/brined then cooked) layered with sauerkraut, Swiss cheese and a Russian style dressing on it. And served on rye bread. The article says it originated in Omaha, Nebraska. The making of corned beef is not difficult. Our grocery stores have packages of raw brisket that’s in a sealed package with all kinds of herbs/spices, so marinated, and all you have to do is simmer it for about 4 hours and it’s tender as can be. There are countless recipes online for making your own marinade, using a fresh beef brisket that simulates the pre-seasoned stuff. I’d prefer to do my own, but it’s just easier to buy the pack that’s already done for you. Perhaps it’s called something different in Britain? I don’t know . . .carolyn t