"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Reuben Chowder with Rye Croutons Recipe

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This recipe for Reuben Chowder with Rye Croutons, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Jackson Thompson
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 slices rye bread
3 medium potatoes, pared and cubed
1 medium onion diced
1 chicken bouillon cube
1 cup milk
1/2 cup sauerkraut rinsed
1 1/2 oz. swiss cheese
3 oz. ham
1/2 tsp. caraway seeds

Directions:
Directions:
To prepare croutons spray small non-stick skillet with butter flavored cooking spray and then spray bread on both sides with butter flavored cooking spray then put over medium heat until lightly browned. Remove from heat and leave in pan to continue cooking while prepare remainder of soup. In medium sauce pan over high heat combine potatoes 2 cups water, onion, and bouillon. Bring to boil reduce heat and cover and simmer until potatoes are tender, don't drain. Transfer 1 cup potatoes to blender, puree until smooth and then pour back into sauce pan. Add milk, sauerkraut, cheese, ham and caraway seeds, cook over medium heat stirring frequently until cheese melts.
Divide soup evenly amoung 4 bowls. Cube bread and divide equally among the 4 bowls of soup.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If you like Reuben sandwiches you will love this soup.

 

 

 

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