Cream Of Ruben Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Beef stock,
1/2 cup: Chicken stock,
1/4 cup: Chopped coarse celery,
1/4 cup: Coarse chopped onion,
1/4 cup: Chopped green pepper,
1 tbsp: Cornstarch dissolved,
In 2 Tb water,
1 cup: , (1/4 lb) coarse chopped
Corned beef,
1 cup: Chopped Swiss cheese,
3/4 cup: Sauerkraut drained and,
Rinsed,
1/4 cup: , (1/2 stick) butter
2 cup: Half and half,
Chopped fresh chives for,
Garnish,
Directions:
Combine beef and chicken stock, celery, onion and green pepper in
large saucepan and bring to boil over high heat. Reduce heat and
simmer until vegetables are crispy tender, about 5 minutes. Add
dissolved cornstarch and continue cooking until soup thickens. Remove
from heat and stir in corned beef, Swiss cheese and sauerkraut,
blending well. Melt butter in large double boiler over medium heat.
Stir in half and half. Add soup and blend until smooth. Heat through,
but do not boil. Garnish with chives.
Source from luhu.jp
large saucepan and bring to boil over high heat. Reduce heat and
simmer until vegetables are crispy tender, about 5 minutes. Add
dissolved cornstarch and continue cooking until soup thickens. Remove
from heat and stir in corned beef, Swiss cheese and sauerkraut,
blending well. Melt butter in large double boiler over medium heat.
Stir in half and half. Add soup and blend until smooth. Heat through,
but do not boil. Garnish with chives.
Source from luhu.jp
Tags
Soups