Make this for dinner on St. Patrick’s Day

St. Patrick’s Day is right around the corner! In my house, I like to make something with a bit of an Irish flare for dinner that night. We like reuben sandwiches so why not try other versions? That’s why I love this Cream of Reuben Soup (I also have made a reuben casserole and a reuben mac & cheese, but maybe I’ll save those recipes until next year :-)).

Cream of Reuben Soup
½ lb corned beef, chopped
2 T butter
½ cup sliced celery
½ cup chopped onion
1 cup chicken stock
1 cup beef stock (I tend to add extra, perhaps another cup to make a thinner soup)
½ t baking soda
1 T cornstarch, dissolved in 2T water
1 cup (or more if you like) sauerkraut, rinsed & drained
2 cups Half & Half
Shredded Swiss cheese (for top)
Salt & pepper to taste

In large saucepan, sauté onion & celery in butter until tender. Add stock, baking soda, and cornstarch mixture & bring to a simmer, stirring. Add kraut, Half & Half, and corned beef and simmer 15-20 minutes. Season with salt & pepper. Serve topped with shredded Swiss.

To go with the soup, I like to make some Irish Brown Bread. I love this bread recipe for two reasons- it has oats in it (tasty and good for you) and there is no yeast involved in making it!

Irish Brown Bread
1-1/2 cups white flour
1-1/4 cups whole wheat flour
¾ cup quick oats
½ cup wheat germ
2 t baking soda
1 t salt
1-3/4 cups buttermilk
2 T honey

Heat oven to 425 degrees. Coat large baking sheet with cooking spray. In large bowl, mix flours, oats, wheat germ, baking soda, and salt. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms. Turn dough out onto floured surface. Divide in half. Shape each half into round loaf. Place loaves 3” apart onto prepared baking sheet; bake 10 minutes. Reduce temp. to 400 degrees. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

Enjoy!

UPDATE: Want a movie with your dinner? Kris has some great Irish-themed movie suggestions!

Guest Blogger: Melynn
Melynn, a TDS employee for almost 6 years, is an avid baker and cook in her free time (much to the delight of her team members who frequently benefit from her hobby).