This Reuben soup has all of the wonderful flavors of a reuben sandwich without the bread.
However, adding a few keto rye croutons made this soup perfect, creamy, with the Swiss cheese, so you get the crunch as if you were eating a Reuben sandwich. It is very easy to make and can be served within to 10 minutes.
You will be a soup hero.
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Nutritional Value Per 1/2 Cup Serving:
Net carb: 1.25
Total carbs: 1.25
Fiber grams: 0
Fat grams: 20.50
Protein grams: 9.38
Calories: 225
INGREDIENTS:
1/3 cup water
3 Tbsps arrowroot
5 cups chicken broth
1 pound corned beef, ( can also use deli corned beef lunch meat)
1 bay leaf
8 ounces sauerkraut
1 cup heavy cream
12 ounces Swiss cheese, shredded or diced
2 cloves garlic, minced
2 Tbsp butter
1/4 tsp black pepper
DIRECTIONS:
In a big tall sauce pan, add butter and cut up corned beef, cook until the corned beef is warm.
Add all of the other ingredients and cook on medium-low until cheese is melted.
When ready to serve, place into a soup bowl, add a small pinch of the shredded cheese and a handful of rye croutons.
PREP TIME
Servings | 8
Prep | 10 minutes
Cook | 10 minutes
Ready In | 20 minutes
