Name: Creamy Reuben Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons clarified butter (ghee) or neutral-flavored oil (like avocado oil); 1 lb/450 g savoy cabbage (about half of a medium head), chopped; 1 medium-large onion, diced; 2 large celery stalks, diced; 1 large clove garlic, crushed or grated; 4 cups (32 oz/950 ml) unsalted beef broth (I used Swanson); 1 teaspoon Worcestershire sauce; ½ teaspoon salt; ½ teaspoon caraway seeds; ¼ teaspoon black pepper; 1 pinch ground cloves; 1 (1 lb/225 g) starchy potato (such as Russet), peeled, halved, and thinly sliced; ¼ lb (115 g) cooked corned beef (leftover or from the deli), chopped (you can also use pastrami); ½ cup (120 ml) heavy cream