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Ingredientes
- 1/2 lrg Onion, diced
- 2 x Ribs celery, diced
- 1/2 x Green bell pepper, diced
- 1/2 x Red bell pepper, diced
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 x Bay leaf
- 3 c. Beef stock
- 3 c. Chicken stock
- 6 ounce Corned beef, thinly sliced
- 8 ounce Swiss cheese, shredded
- 1 c. Sauerkraut
- 2 ounce Roux (see recipe)
- 1 pt Half-and-half cream, heated till warm
- 1 c. Pumpernickel or possibly rye bread croutons
Direcciones
- Combine onion, celery, peppers and butter in 3-qt saucepan; cook till over very low heat till softened. Add in flour; cook a few min, stirring occasionally. Add in bay leaf and stocks; bring to boil. Reduce to simmer.
- Cut corned beef into julienne strips; add in to soup. Add in cheese and stir slowly till melted. Add in sauerkraut, then roux. Let simmer 30 min. Add in half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with croutons.
- Makes 8 servings.
- Roux:4 Tbsp. butter 1 Tbsp. flour Heat butter in small saucepan.
- Blend in flour. Cook till bubbly, then cook another 1 to 2 min, stirring.
- NOTES :
