It’s getting cooler out there. This is a great recipe for a cold day, and you can buy most of the ingredients at your supermarket.
Why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!
Think French onion soup, but using Reuben ingredients…
Rye bread slices
A couple of bacon slices, chopped
Small onion, finely chopped
Sauerkraut, drained and rinsed
Chicken stock, preferably homemade
Pastrami, sliced thinly
Swiss cheese, sliced thinly
I like to take the sauerkraut, rinse it under cold water, then toss it in a pot that already has some finely chopped bacon and onions cooking in it. Once the ingredients have cooked down, set it aside. (If you prefer not to use bacon and onions, that’s fine, too.)
Find a source for great pastrami, like a good deli in your neighborhood.
Heat the chicken stock in a pot. (I like to bring it to a boil and then reduce the heat to a simmer.) Take the pastrami and chop it up into bite-sized pieces. Place the pastrami in the chicken stock to warm through. Keep the stock warm on low heat.
Toast the rye bread, if you like.
Now you’re ready to assemble…
Take an oven-proof soup bowl. Line the bottom with some rye bread.
On top of that, place a nice helping of the sauerkraut.
Pour the warm chicken stock with the pastrami over the sauerkraut.
Layer slices of Swiss cheese over the top of the bowl. Place it under the broiler until melted.
Eat!
It satisfied my soup and sandwich craving!
Live the Live ™ 