The classic sandwich favourite is reinvented as an outstanding lunch or dinner-size soup. For authenticity, serve with dill pickle spears.
Ingredients
- 3 cups (750 mL) thinly sliced BCfresh green cabbage
- 1 lb (500 g) BCfresh red potatoes, cut into 1/2-inch (1 cm) cubes
- 2 tbsp (30 mL) unsalted butter
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 3 tbsp (45 mL) all-purpose flour
- 5 cups (1.25 L) beef broth
- 1 tbsp (15 mL) wine vinegar
- 1 bay leaf
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) 35% whipping cream
- 1 cup (250 mL) shredded Gruyère or Swiss cheese
- 4 oz (125 g) cooked corned beef brisket, finely chopped
- 1/2 cup (125 mL) drained sauerkraut
- 2 tbsp (30 mL) chopped fresh parsley
Caraway Rye Croutons:
- 1 1/2 tsp (7 mL) caraway seeds
- 2 tbsp (30 mL) unsalted butter
- 2 cups (500 mL) rye bread cubes
Instructions
- In large saucepan, melt butter over medium heat; cook onion, celery and garlic, stirring occasionally, for about 5 minutes or until softened. Add cabbage; cook, stirring occasionally, for about 3 minutes or until softened. Sprinkle with flour; cook, stirring often, for 1 minute.
- Add broth, potatoes, vinegar, bay leaf, salt and pepper; bring to boil. Reduce heat; cover partially and simmer, stirring occasionally, for about 15 minutes or until potatoes are tender. Discard bay leaf. Stir in cream; heat through.
Caraway Rye Croutons:
- Meanwhile, preheat oven to 350°F (180°C). In large ovenproof skillet, toast caraway seeds over medium heat, shaking pan often, for about 30 seconds or until fragrant. Add butter; stir until melted. Add bread cubes; stir to coat evenly. Transfer skillet to oven and toast bread, stirring or turning once, for 10 to 12 minutes or until crisp and lightly browned.
- Ladle soup into bowls. Sprinkle with cheese; top with corned beef, sauerkraut, parsley and croutons.
Tips:
- Make quick work of cabbage by using the slicing attachment on food processor.
- Beef broth can be replaced with chicken broth, if preferred.
- The croutons can be stored in an airtight container for up to 2 days. If necessary, re-crisp on a baking sheet in the oven for a few minutes.
For more recipes, visit www.bcfresh.ca
