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