Happy Soup and Sandwich Thursday! Reuben Soup with Grilled Kraut and Swiss Cheese Sandwiches Reuben Soup 1 Tbsp. pickling spices 1 tsp. caraway seeds 12 oz. deli corned beef, cubed 1 Tbsp. olive oil 1 cup sliced organic carrots 1⁄2 cup diced yellow onion 1⁄2 cup diced organic celery 1 Tbsp. fresh minced garlic 1⁄4 cup organic apple cider vinegar1 6 Cups organic low-sodium beef stock 7 cups chopped green cabbage Sea salt and fresh ground black pepper to taste Chopped fresh curly parsley Directions: 1. Toast pickling spices and caraway seeds in a large pot over medium heat until fragrant, 1 minute. Transfer spices to a cheesecloth and tie closed with kitchen string to form a sachet. Tie sachet to the side of the pot. 2. Sauté corned beef in oil in same pot until browned; transfer to a paper-towel-lined plate. 3. Sauté carrots, onion, celery, and garlic in drippings in pot over medium-low heat until vegetables begin to soften, 5 minutes. 4. Deglaze pot with vinegar; cook until nearly evaporated. Stir in beef stock and cabbage; bring to a boil. Reduce heat, stir in corned beef, and simmer soup until cabbage is crisp-tender, 10–15 minutes. Season soup with salt and pepper. Garnish each serving with parsley. Grilled Kraut and Swiss Cheese Sandwich 4 Tbsp. unsalted organic butter, softened 1 cup Russian-style salad dressing (such as Thousand Island) 8 slices marble rye sandwich bread 8 slices Swiss cheese 1 cup packaged or canned sauerkraut, squeezed dry Directions: 1.Spread some butter and 1 Tbsp. dressing on opposite sides of each bread slice 2.Layer 1 slice of cheese, 3 Tbsp. sauerkraut, and a second cheese slice on 4 bread slices, dressing side up; top with remaining bread slices, dressing side down. 3.Grill sandwiches on a griddle or in a large nonstick skillet over medium heat until golden and cheese melts, @3 minutes per side. Bon Apetit!
Posted on: Thu, 06 Mar 2014 13:38:18 +0000
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