| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | German | Soups &, Stews | 1 | Servings |
INGREDIENTS
| 1/2 | lg | Onion; diced |
| 2 | Ribs celery; diced | |
| 1/2 | Green bell pepper; diced | |
| 1/2 | Red bell pepper; diced | |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | Bay leaf | |
| 3 | c | Beef stock |
| 3 | c | Chicken stock |
| 6 | oz | Corned beef; thinly sliced |
| 8 | oz | Swiss cheese; shredded |
| 1 | c | Sauerkraut |
| 2 | oz | Roux (see recipe) |
| 1 | pt | Half-and-half cream; heated until hot |
| 1 | c | Pumpernickel or rye bread croutons |
INSTRUCTIONS
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@aol.com on Aug 23, 1997
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