Creamy Reuben Soup

It was really chilly today (Thursday as I write this)  and we actually had to turn on the heat for a short time to take the chill off. Damp and chilly, that's the typical British Autumn.  It will be replaced in a couple of months by cold and wet, which will be Winter.

 I picked up some lovely looking pastrami at Costco the other day.  It was almost shaved and there was quite a lot of it.  We have enjoyed some in sandwiches and I thought I would use the remainder to make a soup.  I found a recipe for reuben soup, but it called for sauerkraut, which would be lovely, but I didn't have any.

I decided to just wing it and use cabbage instead and it turned out gorgeous.  I added some caraway seed, which gave a lovely authentic flavour to it . . .

I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic.  It smelled gorgeous.  I do so love the smell of cabbage. I know not everyone does, but I do. 

I simmered it for a time in chicken broth, along with the pastrami.  The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening and then the addition of some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing.  What would a Reuben be without that!

 *Creamy Reuben Soup*

Serves 4 generously

Printable Recipe 

Hearty and comforting.  We loved this. 

1 TBS unsalted butter

(Only because the pastrami is salty)

1 medium onion, peeled and chopped

1/2 small head of cabbage, thinly sliced (about 2 cups)

1/2 tsp caraway seed (or less if you are not fond of it)

1 clove garlic, peeled and minced

1 1/2 TBS plain flour

1/2 pound sliced pastrami, rolled up and cut into slivers

1 1/4 litre of chicken stock (5 cups)

30g thousand island salad dressing (1/4 cup)

130g of grated gruyere cheese (1 cup Swiss) divided

minced chives or parsley to garnish 

Melt the butter in a large saucepan.  Add the onion and cabbage.  Cook, stirring frequently, over medium heat until beginning to soften without browning.  Stir in the garlic and cook until fragrant.  Add the caraway and the flour and cook for a minute.  Stir in the chicken stock and corned beef and bring to the boil.  Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft.  Stir in half the cheese along with the salad dressing.  Stir to melt the cheese.  Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley.  Serve immediately.  Crusty bread or rye bread goes very well with this.

I think crusty buttery rye bread croutons would be really tasty on top of this . . .  but alas we don't get really good rye bread here.  Well not in the shops I have been to at any rate!    There is a rye bread, but its a very different kind of rye.  Not like what I am used to.  I do hope you will try this.  We thought it was really lovely.  Salty enough without adding any salt, and nice and peppery from the Pastrami.  Bon appetit!