1) Heat olive oil in a large stock pot over medium-high heat and saute onion and carrot until softened, 7-9 minutes.
2) Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt, pepper and oregano.
3) Pour chicken stock into stock pot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4) Create slurry by whisking cornstarch and cold water together in a small bowl. Remove bay leaf from soup, then whisk in slurry. Cook for another 5-10 minutes, or until soup thickens.
5) Stir in heavy cream and Swiss Cheese, and cook for another 5 minutes, or until heated through, then ladle into serving bowls.
6) To make croutons: Turn on the broiler. Cut rye bread into 1" cubes, discarding crust. Put melted butter in small bowl and dredge rye bread cubes through it until well coated. Lay coated bread cubes onto a cookie sheet and slide until the broiler for 1-2 minutes, then turn the croutons on the sheet, and broil for another 1-2 minutes. Pull out when crispy and well-browned on all sides.
7) Top soup with rye bread croutons and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (683g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 484 (57%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 219mg||67 %|
|Sodium 2084.2mg||72 %|
|Potassium 905.1mg||24 %|
|Total Carbohydrate 44g||13 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 37.3g|
|Protein 47.4g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 846
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