CHEF JEFF — ONE BYTE AT A TIME: Reuben SoupTry this interesting twist on an old favorite.
By: Herald Staff Report,
Try this interesting twist on an old favorite.
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.