Tomato soup with cheddar and dill popcorn and Reuben salad

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.