Here’s an interesting take on this delicious classic sandwich.
1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons butter
2 tablespoons flour
1 bay leaf
1 tablespoon dried thyme
3 cups beef stock
3 cups chicken stock
6 oz. corned beef (thinly sliced)
8 oz. Swiss cheese, shredded
1 cup sauerkraut
2 oz. roux (melt 4 T. butter, mix in 1 T. flour)
1 pint half-and-half cream, scalded
1 cup pumpernickel or rye bread croutons
8 slices Swiss cheese
Salt and pepper to taste
Combine onion, celery, bell pepper, butter, and a pinch of salt in 4-quart saucepan and cook until vegetables are softened, about 10 minutes. Add flour and cook 5 minutes, stirring occasionally. Add bay leaf and stocks. Bring to boil, reduce heat and simmer.
Cut corned beef into julienne strips and add to soup. Add cheese and stir slowly until completely melted. Add sauerkraut. Gradually add roux and let soup simmer 30 minutes. Add scalded half-and-half. Remove bay leaf. Season with salt and pepper to taste.
Ladle soup into bowls and top with croutons. Top each serving with a slice of cheese and enjoy!