4 Tbs (½ stick) butter
1 cup onion, diced
1 cup celery, diced
¼ cup flour
12 fl oz (355 ml) brown ale
2 cup (16 fl oz/473 ml) chicken stock
1 cup Idaho potato, diced
1 cup tomato, seeded and diced
3 oz (85 g) Swiss cheese, shredded
1 cup canned sauerkraut, drained
12 oz (340 g) corned beef, diced
1½ cup (12 fl oz/355 ml) heavy cream
Salt and pepper
In a heavy-bottom pot, melt the butter over medium heat. Add the onion and celery and cook until the onions are soft, about 5 minutes. Add the flour and mix well.
Add the beer, chicken stock, potatoes, and tomatoes and reduce heat to simmer for 20 minutes. Add the Swiss cheese and stir until it melts into the soup. Add the sauerkraut, corned beef, and cream and bring to a simmer again for 5 minutes.
Season to taste with salt and pepper. Serve in crocks and garnish with toasted rye croutons.
Beer suggestions: For a complementary pairing, try a strong German dopplebock such as Schneider Aventinus. For contrast, try a maltier English-style IPA.
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