Au Gratin Rueben Soup with Ham

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Make your Applewood Smoked Ham go the extra mile by using the left overs in this sure to please recipe straight from the Nueske Family kitchen.

Prep Time: 25 Min
Cook Time: 20 Min
Total Time: 45 Min
Serves: Serves 8-10


  • 2 C. beef broth
  • 2 C. chicken broth
  • 1/2 C. celery, chopped
  • 1/2 C. onion, chopped
  • 1/2 C. green pepper, chopped
  • 2 Tbsp. corn starch
  • 1/4 C. water
  • 2 C. (1/2 lb.) Nueske's Smoked Ham, julienne
  • 2 C. Gruyere cheese, grated
  • 1 1/2 C. sauerkraut, drained and squeezed dry
  • 6 Tbsp. butter
  • 3 C. half and half
  • salt and pepper to taste
  • 12 slices cocktail rye, spread lightly with butter, toasted crisp
  • 1 C. Gruyere cheese, grated


In heavy sauce pan heat beef broth, chicken broth, celery, onion and green pepper. Cook gently until vegetables are just tender, about 5 minutes. In small dish, dissolve cornstarch in water. Blend into soup. Cook an additional 5 minutes. Add the ham, cheese and sauerkraut. Turn to simmer. Meanwhile, in separate pan heat the butter and half and half until warm. Add this to the soup. Season with salt and pepper. Ladle into oven-proof bowls topping with a rye crisp topped with a spoonful of Gruyere cheese. Place under broiler until the cheese is melted and golden brown. Serve hot.


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