Recipe Background
The man of the house enjoys himself a bowl of soup every now and then. And when he does, it's gotta be thick and loaded with all sorts of good things to ensure his belly is full and satisfied at the end of it. That's why this is Dad's Favorite Soup! When his craving comes about, he loves to make this spoonable version of a Reuben sandwich. The broth is savory and filled with hearty corned beef, tangy sauerkraut, and tender veggies. It's served after broiling the melted cheese and homemade croutons to perfection. YUM! Just reading that will help you understand why he'll hardly ever eat any other soup. Dad's Favorite Soup might just become your favorite, too!
The man of the house enjoys himself a bowl of soup every now and then. And when he does, it's gotta be thick and loaded with all sorts of good things to ensure his belly is full and satisfied at the end of it. That's why this is Dad's Favorite Soup! When his craving comes about, he loves to make this spoonable version of a Reuben sandwich. The broth is savory and filled with hearty corned beef, tangy sauerkraut, and tender veggies. It's served after broiling the melted cheese and homemade croutons to perfection. YUM! Just reading that will help you understand why he'll hardly ever eat any other soup. Dad's Favorite Soup might just become your favorite, too!
Ingredients
- 2 tablespoons extra-virgin olive oil plus more, to taste
- 6 slices rye bread cut into 1-inch-thick cubes
- 1 small onion finely diced
- 1 carrot peeled and finely chopped
- 1 clove garlic minced
- 1 teaspoon caraway seeds
- ground black pepper to taste
- 1/2 cup water plus more, to taste
- 4 cup low-sodium chicken broth
- 1/2 pound corned beef sliced and cut into 1-inch-thick cubes
- 1 (8-ounce) can sauerkraut
- 1/2 cup heavy cream
- 1/4 cup fresh parsley chopped
- salt to taste
- 1 (8-ounce) package Gruyère or Swiss cheese shredded
Directions
- In a large pot over medium-high heat, add the extra oil and the bread cubes, in batches, and toast, while stirring, until they are well-coated and golden-brown on all sides.
- Transfer the croutons to a bowl and reserve for serving.
- In the same pot over medium-low heat, add the remaining 2 tablespoons of the oil.
- Add the onions to the heated oil and cook until they have softened, about 5 minutes.
- Add the carrots, the garlic, the caraway seeds, and the black pepper to the onions and cook, while stirring, until the carrots have softened, about 5 minutes.
- Add 1/2 cup of the water and the chicken broth to the veggie mixture and bring to a boil.
- Reduce the heat to low and simmer the soup, about 20 minutes.
- Adjust an oven rack so that it is 4-5 inches from the heat source and preheat the oven to the broil setting.
- Add the corned beef, the sauerkraut, and the heavy cream to the soup and bring to a boil.
- Reduce the heat and simmer the soup, about 5 minutes.
- Stir the parsley into the soup.
- Taste the soup and season with the salt, as needed. Stir to combine. If it is too salty, adjust by adding small amounts of the extra water and bring to a boil. Taste and repeat until the desired salt level is reached.
- Place eight ovenproof soup bowls on a rimmed sheet pan.
- Evenly divide the soup into each of the bowls and top with the croutons and the shredded cheese.
- Transfer the rimmed sheet pan to the oven and broil the soups until the cheese is melted and bubbling, about 1-2 minutes.
- Serve immediately.
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