Ingredients
Extra-virgin olive oil
6 slices rye bread, cut into 1" cubes
1 small onion, finely diced
1 carrot, peeled and finely chopped
1 clove garlic, minced
1 tsp. McCormick caraway seeds (optional)
McCormick Ground black pepper
4 c. low-sodium chicken broth
1/2 lb. sliced corned beef, cut into 1" cubes
8 oz. sauerkraut
1/2 c. heavy cream
1/4 c. freshly chopped parsley
McCormick salt
1/2 lb. shredded Gruyere or Swiss
Preparation
Step 1In a large pot over medium-high heat, in batches toss together 2 tablespoons oil and bread cubes, stir until well coated and golden brown on all sides. Transfer to a bowl and set aside. Step 2In the same pot, heat 2 tablespoons oil over medium-low. Add onions and cook until softened, about 5 minutes. Stir in carrots, garlic, caraway seed and ½ teaspoon McCormick Black Pepper, stir until softened, about 5 minutes. Add ½ cup water and chicken broth, bring to a boil and simmer on low for 20 minutes. Step 3Add corned beef, sauerkraut, and heavy cream; bring to a boil and simmer for 5 minutes. Stir in parsley and add salt if needed. If it’s too salty adjust by adding small amounts of water and bring back to a boil. Step 4Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.
