Reuben Chowder with Marble Rye Croutons скачать в хорошем качестве

Reuben Chowder with Marble Rye Croutons

Reuben Chowder, this is an absolutely fantastic soup. If you like reubens, you must try this amazing recipe. I have never measured this recipe in the many, many years I have been making this, but for you guys, I nailed down some amounts. Complete with marble rye croutons, this will be a favorite in your soup rotation. This is legitimately one of my favorites. This is from my restaurant days many, many years ago. This was a popular one from 17 years ago, and we would always embellish our own sauerkraut into a homemade Bavarian Kraut, which is essential in this chowder. Marble Rye video is available on my channel that I used for croutons, but you can use storebought as well. Reuben Chowder: Corned Beef Brisket - braise in 1 inch of water with seasoning packet and beef bouillon for 2-3 hours @ 250°F. Remove fat cap and slice/chop 2 onions 3-4 celery stalks 1 stick of butter 1 tablespoon caraway seeds 1/2 cup flour 5 cups broth (I do half chicken and half beef) 1 cup milk 1 cup heavy cream 1 tablespoon white vinegar 2 -3 cups shredded jarlsberg 3 cups of Bavarian sauerkraut (recipe below with liquid) Chicken Bouillon Granules to taste Bavarian Sauerkraut 2 cans sauerkraut 1/2 cup white vinegar 1/2 cup water 2 tablespoon chicken boulliabasse 2 tablespoon caraway seeds 1/4 cup white sugar 1 Tablespoon of bacon fat, optional but this is what we do in the restaurant to add an extra flavor level Mix and let marinate for a little. Use this full amount including the liquid in the chowder recipe. Croutons:    • Marble Rye Bread   Marble Rye, cubed Olive Oil Seasoned Salt Garlic Salt Black Pepper Toss rye bread with oil and seasonings. Bake @ 350° F for 20 minutes, stirring halfway between to crisp up on all sides. #foodie #recipe #chowder #reubenchowder #reuben #soups #comfortfood