Happy Friday, Friends!
It’s been a busy week in my world as we’ve been preparing to move back home. The home renovation is almost complete and I can’t wait to be back in my kitchen. (I’ll be sure to post photos in the future!!) It’s been nice having a small kitchenette at the hotel to use, but I’m missing my own equipment. Yet another reason why my recipes are simple and easy! This week I’m sharing a recipe for reuben soup. Legend has it that the Reuben was first served in Nebraska.
We also have St. Patty’s Day coming up tomorrow, so this recipe would be a great one to serve to your friends and family. Reuben sandwiches are typically prepared using rye bread, corned beef, swiss cheese, sauerkraut and thousand island dressing. Maybe it’s not authentic Irish food, but I love it anyway. =)
Here’s the recipe:
- 2 TB butter
- 1 cup white onion, diced
- 1 cup celery, diced
- 2 cloves garlic, finely diced
- 1 cup chicken broth
- 2 TB cornstarch
- 2 TB water
- 1/2 sauerkraut, drained and rinsed (must rinse!!)
- 2 cups milk
- 2 cups or 1/2 pound cooked corned beef (cubed or chopped into small pieces)
- 1/4 tsp pepper
- 1 cup shredded swiss cheese
- Garnish with green onion
- In a large saucepan, melt butter over medium heat. Add onions, celery and garlic and saute until tender. Once vegetables are tender, add chicken broth. In a separate bowl, combine cornstarch and water until smooth. Add the cornstarch mixture to the pan and stir. Bring to a boil and then cook and until thickened. (About 1-2 minutes) Reduce heat and add sauerkraut. Stir well. Add milk, corned beef and pepper and stir until combined. Simmer for 10-15 minutes. Stir in cheese and serve. Garnish with chopped green onion if desired.
I’m also making Guacamole Deviled Eggs and this version of a Shamrock Shake.
Here’s how to make the Guacamole Deviled Eggs:
Prepare hard boiled eggs. Using a large saucepan, fill with enough water to cover a dozen eggs. Bring the water to a boil and gently add eggs. Lower the heat, cover the pan with a lid and let the eggs cook for 10-12 minutes. Remove from stove and drain. Immediately add ice and cold water on top of the eggs. Once the eggs have cooled, they’re ready to peel.
For every 3 eggs, add 1/2 avocado, 2 TB chopped tomatoes, 1 TB diced red onion, a splash of lime juice. Salt to taste and garnish with tomatoes and cilantro leaves.