| 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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