Mader's german restaurant reuben soup

1 Servings

Ingredients

Quantity Ingredient
½ large Onion; diced
2 Ribs celery; diced
½ Green bell pepper; diced
½ Red bell pepper; diced
2 tablespoons Butter
2 tablespoons Flour
1 Bay leaf
3 cups Beef stock
3 cups Chicken stock
6 ounces Corned beef; thinly sliced
8 ounces Swiss cheese; shredded
1 cup Sauerkraut
2 ounces Roux (see recipe)
1 pint Half-and-half cream; heated until hot
1 cup Pumpernickel or rye bread croutons

Directions

Combine onion, celery, peppers and butter in 3-quart saucepan; cook until over very low heat until softened. Add flour; cook a few minutes, stirring occasionally. Add bay leaf and stocks; bring to boil. Reduce to simmer.

Cut corned beef into julienne strips; add to soup. Add cheese and stir slowly until melted. Add sauerkraut, then roux. Let simmer 30 minutes. Add half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with croutons. Makes 8 servings.

Roux:

4 tablespoons butter 1 tablespoon flour Melt butter in small saucepan.

Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

NOTES : From: Resturant Recipe

Posted to MC-Recipe Digest V1 #758 by Aquasea221@... on Aug 23, 1997

Related recipes