Soup and a Sandwich
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Nothing goes better with soup than a sandwich. Here are three combos to warm up after a chilly day. By Hannah Miles Vegetable soup with Reuben sandwiches This is a true comfort food combination—a wholesome vegetable soup served with classic New York Reuben sandwiches. I have to confess that I utterly adore a Reuben sandwich—there is just something so comfortingly indulgent about tangy horseradish mayo, sauerkraut, and salt beef all warm with melting gooey cheese. It’s happiness on a plate! This vegetable soup can be made with any vegetables you chose, so it is great for using up whatever is in your fridge. If you prefer a chunky vegetable soup, cut the vegetables into small pieces and simmer until soft but do not blend the soup. If you are short of time you can substitute store-bought mayonnaise for the Russian dressing and just stir through a little ketchup and horseradish. Serves 4 For the soup 1 onion, peeled and finely chopped 1 rib celery, trimmed and chopped 1 clove garlic, peeled and finely chopped 1 tablespoon olive oil 1 leek 2 tablespoons butter 3 carrots (approximately 8 oz.), peeled and chopped 2 parsnips (approximately 12 oz.), peeled and chopped generous 3¼ cups chicken or vegetable stock
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For the Russian dressing 2 egg yolks 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar generous ¾ cup mild olive oil 1 tablespoon horseradish 1 tablespoon tomato ketchup salt and pepper, to season For the Reuben sandwiches 8 slices rye bread 8-12 slices salt beef or pastrami 4 tablespoons prepared sauerkraut 8 slices Swiss cheese panini press
February 2017 | nymetroparents.com
Directions 1. Begin by preparing the Russian dressing. Place the egg yolks, mustard, and vinegar in a blender or food processor and blitz. Very slowly drizzle in the olive oil and whisk until the mayonnaise is thick. Carefully fold through the horseradish and ketchup and season with salt and pepper. Store in a jar in the refrigerator until needed. 2. For the soup, add the onion, celery, and garlic to a large saucepan with the olive oil and fry over a gentle heat until soft. Trim the ends of the leek, discard any damaged leaves, and finely slice. Rinse well to remove any dirt and then add to the pan with the butter. Cook gently for approximately 5 minutes until the leeks have sweated down and are soft. Add the chopped carrots and parsnips to the pan with the stock and simmer for approximately 15 minutes until the carrots and parsnips are soft. The actual cooking time will depend on the size of the vegetables. Once the vegetables are soft, carefully transfer to a blender or food processor and blitz until the soup is smooth. Return to the pan and keep warm until you are ready to serve. 3. For the sandwiches, lightly butter the outside of the rye bread, then turn over on a board and spread a layer of the Russian dressing over four of the slices. Top with the salt beef slices. Heat the sauerkraut to evaporate the liquid and then sprinkle a spoonful over the beef in each sandwich. Top with two slices of cheese and a further spoonful of dressing and then top each sandwich with the remaining buttered rye slices. Toast each sandwich in the sandwich press until warm and the cheese has melted. 4. Serve the soup with sandwiches on the side for a delicious lunch or supper.