TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD

Tomato Soup with Cheddar Dill Popcorn and Reuben Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

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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
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

Steps:

Gather your ingredients.
For the tomato soup: Peel onion and chop, crush the garlic and chop.
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.
Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
Core and quarter the lettuce and thinly slice each quarter wedge.
Stack and slice the deli meats and cheese into 1-inch wide strips.
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.
Combine cheese powder with dill and celery seed.
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.
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.