CHEF JEFF — ONE BYTE AT A TIME: Reuben Soup

Try this interesting twist on an old favorite.

Reuben Soup

4 tablespoons unsalted butter

½ cup chopped sweet onion

½ cup chopped celery

¼ cup all-purpose flour

3 cups water

2 beef bouillon cubes or reduced-sodium beef bouillon granules

2 cups chopped, cooked corned beef

2 cups finely shredded green or savoy cabbage

2 cups fat-free half-and-half or light cream

1½ cups shredded Swiss cheese, divided

In soup pot, melt butter over medium heat. Add onion, celery. Saute until tender. Stir in flour. Cook 2 minutes. Stir in water. Add bouillon; bring to boil. Reduce heat, simmer uncovered for 5 minutes. Add corned beef and cabbage. Whisk in half-and-half and 1 cup of Swiss cheese. Cook until mixture thickens slightly. Stir occasionally. Serve in individual bowls or cups, topping each with 1 tablespoon of remaining shredded cheese.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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