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bet what? It’s Crocktober again!! The month where I share heaps of wonderful slow-cooker recipes. We spent the first couple weeks of Crocktober travelling for a circle of relatives wedding, and considering the fact that I’ve lower back, I’ve been suffering to come up with recipes that could meet my new low-carb/keto nutritional regulations.
today’s recipe changed into stimulated by one of the meals we had on our ride to Washington DC. the wedding practice session festivities were held at an Irish pub, and we had to eat dinner to go with the whiskey being served up, so we ordered a Reuben sandwich with out the bread.
INGREDIENTS
- 8 cups beef broth/stock (homemade, bouillon, or your favorite)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons butter
- 2 lbs corned beef, diced
- 1 lb (453 grams) sauerkraut (the stronger/tangier the better!)
- 1/2 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 1 tablespoon mustard seeds
- To be added an hour before eating
- 2 cups heavy cream
- 8 oz shredded swiss cheese
For topping
- swiss cheese crisps
- thousand island dressing
INSTRUCTIONS
- using 1 tablespoon butter, brown the onion in a medium pan over medium
- warmth till translucent. add the garlic and cook for another minute.
- In a slow-cooker, upload the beef broth, corned beef, sauerkraut, seeds, onions, garlic, and
- ultimate butter. (sense unfastened to put the seeds in a tea ball if you don’t want to consume them within the soup later. all of them melt nicely although.)
- cook dinner on Low for 7 hours or high for 3.five hours.
- An hour earlier than serving, add the heavy whipping cream and swiss cheese.
- Serve crowned with cheese crisps and thousand island as preferred.
source https://www.natasha-kitchen.com/2019/01/low-carb-slow-cooker-reuben-soup.html
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