Creamy Reuben Soup

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Patty's Day countdown is on!   

It has to be one of my favorite food holidays, 

as I attempt to Americanize an Irish dish that holds a special place in my heart. 

I love all of the complimentary and contrasting flavors of a Reuben;

creamy, tart and tangy with some nutty cheesiness and meatiness,

slathered between two slices of rye.  

Why not bring all of those flavors together in a slightly different delivery, 

which is much less messy! 

Enter:

Creamy Reuben Soup

The  2# corned beef brisket cooked in the crock pot all day until it was perfectly tender

and then set aside until needed. 

Nothing says "Irish food "like leeks do,

they look like giant scallions and have a nice mild onion flavor. 

One leek was sliced up and added to the dutch oven with 2 tbsp butter, 

1 tbsp minced garlic and 1/2 tsp crushed red pepper

for an initial browning.

Next 1/4 cup flour (I used soy) was added to start the build the body of the soup. 

Six cups of broth were added, 

I used chicken but I suppose beef would have been a logical choice.

Logic escaped me, apparently.  

The corned beef was chopped/shredded, 

yielding about 2 cups. 

The beef and 2 cups of cabbage were added…

now the soup is really starting to come together! 

Final addition, 

was 3 cubed potatoes, 

because it really isn't Irish if there aren't potatoes in it! 

Cover and simmer for about 20 minutes, 

or until the potatoes are fully cooked. 

Finish with 1 cup of whole milk 

And it is ready to be served! 

Top with some shredded Swiss cheese, Thousand Island dressing and serve with Rye bread. 

Even my non-Swiss-cheese-fan husband 

couldn't deny that this was a pretty amazing combination! 

RECIPE:

Cook Time: 45 minutes

Serves: 4-6

Ingredients:

2# corned beef brisket or 2 cups of cooked corned beef

One leek - sliced

2 tbsp butter

1 tbsp minced garlic

1/2 tsp crushed red pepper

1/4 cup flour

6 cups of broth

2 cups of shredded cabbage

3 potatoes - cubed

1 cup of whole milk

Shredded Swiss cheese

Thousand Island dressing

Rye bread

Directions:

• Cook brisket according to package. 
• Brown leek, garlic and crushed red pepper in melted butter over medium heat. 
• Next add flour and allow to cook for 3-5 minutes before adding broth. 
• Next add the corned beef, cabbage and potato, cover and simmer until potato is done. 
• Add 1 cup of milk. 
• Top with cheese and dressing and serve with bread, for the full Reuben effect.