Categories: Meals
Ingredients
- Tomato Soup with Cheddar Dill Popcorn:
- 1 large onion
- 2 large cloves garlic
- 2 tablespoons butter
- EVOO
- Salt and pepper
- 1 teaspoon (scant 1/3 palm full) pimenton, smoked sweet paprika
- 1 teaspoon oregano or marjoram
- 1 teaspoon red chili flakes
- 1 teaspoon sugar or acacia honey
- 2 cups chicken or vegetable stock
- 1 can (28 ounces) stewed tomatoes (tomatoes with celery, peppers and onions)
- 1 can (14 ounces) diced fire-roasted tomatoes
- 1/4 cup yellow or white cheddar powder
- 2 tablespoons dry dill
- 1 teaspoon celery seed
- 1/2 cup popcorn kernels
- 1 stick butter, melted
- 1/4 cup heavy cream, optional
- Reuben Salad:
- About 2/3 cup sour cream
- About 1/3 cup ketchup, Sir Kensington's preferred brand
- About 1/4 cup relish, Wickle's preferred brand
- About 1 1/2 teaspoons Worcestershire sauce
- Salt and pepper
- 1 teaspoon (scant 1/3 palm full) celery seed
- 1 head iceberg lettuce
- 1/2 pound pastrami
- 1/2 pound brisket or turkey breast
- 1/2 pound corned beef
- 3/4 pound Emmentaler, Swiss, Muenster or Muenster with dill
- 2 half-sour or garlic deli pickles sliced
Directions
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Gather your ingredients.
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For the tomato soup: Peel onion and chop, crush the garlic and chop.
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In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
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Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
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Core and quarter the lettuce and thinly slice each quarter wedge.
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Stack and slice the deli meats and cheese into 1-inch wide strips.
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To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
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Combine cheese powder with dill and celery seed.
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Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
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Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.