Tomato soup with cheddar and dill popcorn and Reuben salad
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
For a unique, fresh, and fun twist on tomato soup, top it with popcorn instead of croutons! Rachel Ray makes homemade popcorn flavored with cheese and dill, and serves a salad made from the popular Reuben sandwich as a side dish to the tomato soup. The flavor combination is amazing!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tomato soup and popcorn with cheddar and dill
- 1 large onion
- 2 large cloves of garlic
- 2 tablespoons butter
- 1 tsp smoked sweet paprika
- 1 tsp. oregano or marjoram
- 1 teaspoon red pepper flakes
- 1 teaspoon of sugar or acacia honey
- 2 cups chicken or vegetable broth
- 1 can (800 g) of canned stewed tomatoes (tomatoes with celery, peppers and onions)
- 1 can (400g) canned diced tomatoes, roasted over medium heat
- 1/4 cup yellow or white cheddar powder
- 2 tablespoons dried dill
- 1 teaspoon celery seeds
- 0.5 cups popcorn kernels
- 110 g melted butter
- 1/4 cup heavy cream, optional
- Special equipment: immersion blender
Reuben Salad
- About 2/3 cup sour cream
- About 1/3 cup ketchup
- About 1/4 cup relish
- About 1.5 teaspoons Worcestershire sauce
- Salt and pepper
- 1 teaspoon celery seeds
- 1 head iceberg lettuce
- 220 g thin slices of pastrami
- 220 g thin slices of beef brisket or turkey
- 220 g thin slices of corned beef
- 350 g thin slices of Emmental, Swiss, Muenster, or dill Muenster cheese
- 2 pickled cucumbers, sliced into rounds
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Recipes with similar ingredients: fried tomatoes, oregano, marjoram, celery seeds, dill, paprika, iceberg lettuce, pastrami, vegetable relish, Emmental cheese, Munster cheese
Cooking the dish according to the recipe:
- Prepare all ingredients. Peel and finely chop the onion, crush and finely chop the garlic. In a soup pot, melt the butter and olive oil over medium heat, 2 turns of the pan. Add the onion and garlic to the pot, season with salt, pepper, paprika, oregano or marjoram, and red pepper flakes. Cover and cook for 5 minutes.
- Meanwhile, prepare the Reuben salad. In a bowl, combine sour cream, ketchup, relish, Worcestershire sauce, salt, and pepper. Cut the iceberg lettuce into quarters and slice each quarter thinly. Stack the deli meats and cheese and cut into 1-inch-wide strips.
- Tomato soup. Place sugar or honey in a soup pot, add broth, and bring to a boil for 5 minutes. Add all the canned tomatoes and simmer for another 10 minutes.
- Mix the cheese powder with dill and celery seeds. Place the corn in a paper bag, about 1/4 cup at a time. Microwave on high power for about 2.5 minutes. Alternatively, toast the corn in 2 tablespoons of oil in a covered saucepan over medium-high heat. Transfer the popcorn to a large bowl and drizzle with melted butter. Season with salt and sprinkle with the cheese, dill, and celery seeds.
- Place the chopped lettuce leaves on a large plate. Top with the meat and cheese and drizzle with the dressing. Garnish with a few slices of pickled cucumber. Using an immersion blender, puree the soup until smooth. Stir in the cream, if using, and serve.
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