| Ingredient | ULF # | Portion |
|---|---|---|
| Rotella's 5" Sour Dough Bread Bowl | 716523 | 1ea. |
| Superb NAMSG Cream Base Soup (GF) | 294304 | 8 oz. |
| Hormel Cooked Round Top Corned Beef | 553401 | 3 oz. |
| Sunsource Shredded Sauerkraut | 283194 | 3 oz. |
| Vertullo Classic Gnocchi Pasta | 762429 | 3 oz. |
| Great Lakes Shredded Feather Swiss Cheese | 213040 | 1 oz. |
| Good Bread 3/4" Caraway Rye Bread | 717824 | 2 oz. |
| Baron Spices Whole Bay Leaves | 290808 | 2 ea. |
| Baron Spices Ground Black Pepper | 280898 | 2 oz. |
| Diamond Crystal Kosher Salt Box | 308709 | 2 oz. |
Prepare Major’s cream base according to instructions. As it comes to a boil, add bay leaves, black pepper, and salt.
Cut caraway rye bread into crouton-sized cubes and toast at 325°F for 7–10 minutes, or until crispy.
In a separate pot, sauté sauerkraut and corned beef for 3–5 minutes. Add prepared cream base and shredded Swiss cheese. Bring to a simmer.
Drop in potato gnocchi and simmer for 2–5 minutes.
Hollow out a bread bowl, fill with prepared Reuben soup, and top with rye croutons.
