Name: Reuben Jalapeño Grilled Cheese Soup
Ingredients: 2 tbsp butter; 1 medium onion, finely chopped; 1 garlic clove, minced; 1 jalapeño, deseeded and chopped; 2 cups chopped corned beef; 1 cup sauerkraut, drained; 2 cups chicken or beef broth; 1 cup heavy cream; 1 cup shredded Swiss cheese; 1 cup shredded cheddar cheese; Salt and pepper to taste; Rye croutons or toasted rye bread slices, for garnish

Ingredients

Scale

2 tbsp butter
1 medium onion, finely chopped
1 garlic clove, minced
1 jalapeño, deseeded and chopped
2 cups chopped corned beef
1 cup sauerkraut, drained
2 cups chicken or beef broth
1 cup heavy cream
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
Rye croutons or toasted rye bread slices, for garnish

Instructions

Step 1: In a large pot, melt butter over medium heat. Add chopped onion, garlic, and jalapeño, sautéing until softened and fragrant (about 3-5 minutes).
Step 2: Add the chopped corned beef and sauerkraut, stirring until heated through and well combined with the sautéed vegetables.
Step 3: Pour in the broth, stirring to incorporate. Bring the soup to a gentle simmer, allowing flavors to meld for about 10-15 minutes.
Step 4: Slowly add the heavy cream, stirring to blend thoroughly. Simmer for another 5 minutes, ensuring the soup doesn’t boil.
Step 5: Reduce the heat to low and add shredded Swiss and cheddar cheese gradually, stirring continuously until melted and smooth.
Step 6: Season with salt and pepper to taste. Ladle into bowls, and garnish with rye croutons or toasted rye bread slices for a true grilled cheese effect.