2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
4 carrots, chopped
4 cups low-sodium chicken or beef stock
3 cloves garlic, minced
1 teaspoon caraway seeds
1 bay leaf
1 pound cooked corned beef diced, fat removed
1 cup sauerkraut, rinsed and drained
1/3 cup cold water
1/4 cup cornstarch
1 cup heavy cream
1/2 cup 1000 Island dressing (recipe in notes)
1 1/2 cups Swiss cheese, shredded
6 slices marbled rye bread
2–3 tablespoons extra-virgin olive oil or butter, melted
kosher salt and freshly ground pepper, to taste
Chopped pickle for garnish.
Heat olive oil in a large stockpot over medium-high heat and sauté onion and carrot until softened. 7-9 minutes.
Add garlic, caraway seeds, bay leaf, and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper.
Pour chicken stock into the stockpot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
Whisk cornstarch and cold water together in a small bowl. Remove bay leaf from soup, then whisk cornstarch mixture. Cook for another 5-10 minutes, or until soup thickens.
Stir in heavy cream, 1000 Island dressing and Swiss cheese; cook for another 5 minutes, or until heated through, then ladle into serving bowls.
Top with rye bread croutons and chopped pickles. Serve hot.
1/3 cup Miracle Whip
1/2 small onion, minced
2 tablespoons ketchup
1 tablespoon sweet chili sauce
1 tablespoon vinegar
1 teaspoon paprika
Combine all in a pint-sized mason jar and shake well to combine. If dressing is too thick, add some milk, one tablespoon at a time, to thin it to your desired consistency.
Keywords: rye bread, corned beef, swiss cheese, 1000 Island dressing, sauerkraut, soup