Corned Beef Soup with Toasted Rye Swiss CroutonsThere’s a good chance you are looking at Corned Beef leftovers and this recipe is sure to keep ‘em coming back until there are no more Corned Beef leftovers.
- Prep Time 15 minutes
- 2 large vidalia onions, chopped
- 3 cups diced fingerling potatoes (or whatever you have leftover from St. Patrick’s Day dinner – we were out of them)
- ½ cup butter
- 5 cups diced corned beef (trim off the excessive fat – this soup already has a bit of butter in it)
- 2 quarts leftover stock you boiled your corned beef in that I told you to save
For the croutons:
- 12 slices Rye Bread
- 24 slices Swiss cheese, thinly sliced
- ½ cup mayo mixed with ½ cup good mustard, like Maille, whole seed
- ½ cup mayo, plain
- Melt butter in large stock.
- Add onions and potatoes, simmer until potatoes are almost done.
- Add corned beef and keep simmering on low for 15 minutes.
- Add corned beef stock and simmer 30 minutes.
In the meantime,:
Heat oven to 350°.
Prepare sheet pan by spraying w/cooking spray.
- On a cutting board, lay out your rye bread.
- Smear each slice thinly with your mayo/mustard mixture.
- On 6 of the bread slices, place 4 pieces of swiss on each one.
- Cover each slice with a plain slice, mayo/mustard side down.
- Smear the plain mayo on the outsides of all the bread slices.
- Bake for 15 minutes or until both sides toasty.
- Slice into croutons and float in your soup!