Preparation
1. Prepare the Croutons:
Preheat your oven to 375°F (190°C). Toss the cubed rye bread with olive oil (or melted butter), salt, and pepper. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crisp. Set aside.
2. Sauté the Aromatics:
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and carrot and sauté until softened, about 7-9 minutes.
3. Build the Flavor Base:
Add the minced garlic and diced corned beef to the pot. Cook for another 1-2 minutes until fragrant. Season with the oregano, and a pinch of salt and pepper.
4. Simmer the Soup:
Pour in the stock, then add the drained sauerkraut and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
5. Thicken the Soup:
In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry. Remove and discard the bay leaf from the soup. While stirring the soup, slowly pour in the slurry. Bring the soup back to a simmer for 5-10 minutes, stirring occasionally, until it has thickened.
6. Add Cream and Cheese:
Reduce the heat to low. Stir in the heavy cream. Gradually add the shredded Swiss cheese, one handful at a time, stirring constantly until each addition is fully melted and the soup is smooth.
7. Serve:
Taste and adjust seasoning with more salt or pepper if needed. Ladle the hot soup into bowls and top generously with the prepared rye croutons. Serve immediately.
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