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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 gross | onions diced |
| 2 | Ribs celery; diced |
| 1/2 | green bell pepper diced |
| 1/2 | red bell pepper diced |
| 2 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1 | Bayleaf |
| 3 Tasse | beef stock |
| 3 Tasse | chicken stock |
| 6 x ca. 30 g | Corned beef; thinly sliced |
| 8 x ca. 30 g | swiss cheese shredded |
| 1 Tasse | sauerkraut |
| 2 x ca. 30 g | Roux (see recipe) |
| 1 x ca. 1/2 Liter | Half-and-half cream; heated until hot |
| 1 Tasse | Pumpernickel or rye bread croutons |
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Combine onion, celery, peppers and butter in 3-quart saucepan; cook until over very low heat until softened. Add flour; cook a few minutes, stirring occasionally. Add bay leaf and stocks; bring to boil. Reduce to simmer.
Cut corned beef into julienne strips; add to soup. Add cheese and stir slowly until melted. Add sauerkraut, then roux. Let simmer 30 minutes. Add half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with croutons. Makes 8 servings.
Roux:
4 tablespoons butter 1 tablespoon flour Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.
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