Reuben Soup

There is a place in town that make a rebuen soup. I got picked to recreate it for our St. Patricks day meal at work. It's a white soup with kraute and corn beef, I can't recall if it had potatoes or not. Does anyone have a recipe for such a soup?

Try this East Bay eatery:



I understand their Reuben Soup is called the Reuben Kincaid.














(OK, so this Oakland, California restaurant doesn't actually have a Reuben Soup. I made it all up simply to take advantage of the most overt and base Partridge Family reference.

If the soup was made with a well-known candy bar, too, would it be a Peter Paul Reubens?

Here is one recipe from a restaurant in Franklin, WI, a suburb of Milwaukee: http://www.jsonline.com/food/youaskedforit/wegners.asp
There are about a dozen other recipes (basically variations of this one) on the web if you do a search for "Reuben Soup". Good luck!

quote:

Originally posted by 6star

Here is one recipe from a restaurant in Franklin, WI, a suburb of Milwaukee: http://www.jsonline.com/food/youaskedforit/wegners.asp
There are about a dozen other recipes (basically variations of this one) on the web if you do a search for "Reuben Soup". Good luck!

If you like Dennis' Reuben Soup, try his Reuben Rolls. They're an egg roll filled with Reuben stuffings, deep fried with a creamy thousand island dipping sauce. The St.Martin's Inn offers a fish fry every Friday and it's normally packed. We eat there on Wednesday evenings to avoid the crowds. If you ask nicely, Dennis will even pan fry some perch for you. Wednesday night reservations are recommended as the dining room is very small. The dining room is also non-smoking.

Hey Theedge, thanks for the idea!
I cook for a living and enjoy offering offbeat soups. Two favorites are swiss onion and rye bread soup. The swiss onion is chicken based with a little cream and lots of swiss cheese. Rye bread soup is pork based and features stale rye bread and caraway seeds. I will work on a recipe for reuben soup based on those two. The big problem is salt. Many chefs, myself included, use purchased soup base instead of cooked stock. Soup base is very salty. Add corned beef and sauerkraut and the local deer herds will break into the kitchen for a taste!

My aunt always made this salad with corned beef leftovers from St. Patrick's Day:

REUBEN SALAD – 6 servings

8 cups torn leaf lettuce
1 cup corned beef cut into thin strips
1 (8 oz.) can sauerkraut, rinsed, drained and chilled
1 cup cubed Swiss cheese (4 ounces)
1 cup rye croutons **
3/ 4 cup thousand island salad dressing
1/ 2 tsp. caraway seed

Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; our over salad and toss.

**Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/ 2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups.

Yesterday I pressure cooked a three and a half pound corned beef. The result was a perfectly done piece of corned beef. I was really surpised since I had done this before and the corned beef was extremely salty. I have about a quart of stock left over which tastes rich and sweet and not salty at all. I am thinking of putting together the reuben soup from the link in 6star's post. It looks like a great way to use this corned beef stock.

After browsing various recipes I ended up making my version of rebuen soup. I sauted celery and onions and then added both beef and chicken stock (from a can, much to the shagrin of my brother) Hey I've only got so much time! I wisked in a rue I had made separately and than added cream and whole milk. Then added shredded swiss cheese, kraut, corned beef (that I had presure cooked) and potatoes (that I had cubed and boiled). None of the recipes called for potatoes but I think it made the soup.

Obviously it didn't require much in the way of extra salt. I did use quite a bit of white pepper and caraway.

Everyone at work thought it was great.

Congratulations!
It sounds like you are a very creative cook, and came up with a winning recipe. Since reubens are one of my favorite sandwiches, I will have to try your creation. I am glad everyone at work enjoyed it.

After cooking two corned beef's in my pressure cooker I had two quarts of leftover stock.

I added a can of chicken stock and a can of water plus a tablespoon of chicken base to the corned beef stock.
Simmered carrots, turnips, onion, hot long and thin pepper and celery for 90 minutes in the stock.
Added half a cup of heavy cream, and heated for twenty minutes.
Strained all the vegs. and thickened the soup with a flour reux.
Added bite sized pieces of corned beef, a 32 oz can of saurkraut, heated it up again and added about a pound of swiss cheese.
What can I say; I have been eating this for lunch all week. Really really good and tasty and different.

Well my names up on the potluck board at work for St. Patrick’s Day so I thought I would revive this thread to see if it inspires anyone. The soup was a big hit last year but could have been a bit thicker I think. Hopefully some of you will get adventurous and give it a go. Maybe I’ll post some pics this time around. Can't believe it's almost been a year.

Gonna be cold here this weekend, and St Martin's Reuben Soup will be on the menu!
Yum Yum

The Lady

As per my promise here are some photos. I didn't get every step I had planned on, but this gives you an idea:

theedge! great photos! Does the dog HAVE to be a boxer to make the soup work?? hehehe
i made corned beef n cabbage etc... last night, the old fashioned stove top way... everything was great but the beef wasn't quite cooked until it was meltingly tender, as it should be. bummer.
anyhoo, much to my chagrin, im not sure my kids would like rueben soup, even though it SOUNDS GREAT TO ME, so i think i'll make hash tonite in honour of St. Patrick.

hefried, it helps if it's a boxer, they have those long legs for stirring. I'm not so sure about the kids, the soup has a very tangy flavor I think almost anyone would like. Just don't tell them what's in it. I almost had to insist that one of my employees try it, she ended up bringing some home for her picky husband.

quote:

Originally posted by Theedge

There is a place in town that make a rebuen soup. I got picked to recreate it for our St. Patricks day meal at work. It's a white soup with kraute and corn beef, I can't recall if it had potatoes or not. Does anyone have a recipe for such a soup?

Not sure on the recipe your looking for, but I rinse my kraut, throw it in a pot, add some cooked bacon and onion, along with some water. Shred in some a carrot or two, salt and pepper to taste. cook it down, then toss in a few tablespoons of sour cream... Mix Well and enjoy...

How time flies. It’s that time of year again (St. Patrick’s Day). Thought I would bump up the Reuben soup thread incase anyone is interested. I really should make this more then once a year.

Theedge,
those pics are great. Gives a good idea of what ingredients go into it.
Thanks for bumping the thread, I wasn't here last year to get this dish idea. Thanks!

Glad to help out Scorereader. I made up a huge batch last night and was able to send a container home with a friend, I like to share food. This year I put in some rutabaga and a few carrots as well. It’s simmering back in the break room for everyone at work.

Happy St. Patricks Day!

I ended up making another Irish favorite....fish and chips. I was just too tired to make the whole corned beef and cabbage meal. Oh well, there's always next year.
But, I may not wait a year for the soup!

I am doing my traditional yearly "bump" of this thread. Time to make da soup again!

Here are a couple of photos from lunch at work today. I've got my soup....butter floating on top. My brother took it upon himself to make up some fantastic reubens. He also made some RUSSIAN dressing, don't be suggesting that it's anything else other then RUSSIAN dressing unless you want a tounge lashing from him.

My Brother claims to have a great reuben recipe, although I've yet to wrestle it out of him. This would be a good week to do that...

Edge - Any leftovers from the office dinner??

Those Ruebens look awesome

Theedge,

I don't suppose you managed to secure the recipe for that home-made Russian dressing, did you?

I make my own, too, but mine doesn't look quite as "hearty" as your friend's.

Here is my brother's recipe, I ended up making this Saturday down at my Mom's, turned out to be a big hit. The Rye Croutons were the perfect topping. Mom made some excellent soda bread which we ate warm out of the oven and slathered in butter.

I added a Guinness or two along side and truly felt the luck of the Irish running through my veins!


Reuben Soup

Oil
S&P
Green or Red Bell Pepper
White onion
1 medium carrot
2 stalks celery
Caraway Seed
Thyme
1 stick butter
½ cup flour
2 cans chicken stock (or more)
1 can sauerkraut chopped (save juice)
½ lb corned beef cubed (or more)
2 cups grated Swiss cheese
Rye Croutons

Lightly sauté peppers, onions, carrots, celery.

Add chicken stock , caraway seed, thyme, S&P and juice from can of sauerkraut. Bring to boil.

Add corned beef and chopped sauerkraut. Heat thouroghly.

Make a roux from butter and flour. Add to soup and cook 10 minutes more.

Add cream and simmer on low for a while, do not over-heat ! (140-155)

Add swiss cheese and incorporate into soup.

Serve and top with rye croutons.

I am rather intrigue and thinking I might have to try this. I love reubens. I showed this to a friend and he thought I was crazy, but I said you would be the first person to beg for it should it be yummy.