Instead of going out for New Year’s Eve, consider staying home and bringing a bar to you—a soup bar, that is. If you’ve never heard of a soup bar, they usually feature one type of soup, like potato, tortilla, or chili, with a wide selection of toppings. Guests fill up their bowls with soup at one end of the counter and customize their servings with assorted toppings at the other end.
Local business owner Kelliann Frank agreed to share her famous Reuben Soup recipe, which is delicious on its own, but it would also be perfect for serving at a New Year’s Eve soup bar party, alongside a selection of complimentary beer and wine pairings for guests to sample.
After completing a culinary arts education, Kelliann made her restaurant debut at the old Junction in Babbitt. While there, she learned to make Reuben Soup and continued to perfect it years later, once she had her own restaurant.
Kelliann, who is now the owner of Trapline Liquor and C-Store in Embarrass, took over the store in 2022, after almost 15 years of owning Kell’s Kitchen in Babbitt. Her previous business did takeout meals for two years, but like many pandemic closures, they were never able to fully reopen due to a lack of staffing.
When Trapline became available, Kelliann jumped at the opportunity, as she would still be a service to the public.
Aside from liquor and convenience store sales, Kelliann allows local food producers to set up tables out front, and students and the local fire department are welcomed to sell fundraising items in the convenience store.
As a self-proclaimed “people person,” Kelliann loves it when customers stop by for a visit, and she enjoys telling her guests about the loyalty program, which is a punch card with 10 punches. For every $20 spent, you get one punch. Once the card is full, you get $10 off your next purchase. If you wish to serve beer and/or wine with the soup, recommended options include: Porter, stout, or rye beer, and riesling, sauvignon blanc, or zinfandel wine.
REUBEN SOUP
Ingredients:
1 stick (1/2 cup) salted butter
1 small onion, diced
4 ribs of celery, diced
1 tsp black or white pepper
1/2 cup all-purpose flour
32 ounces chicken broth
1 quart heavy whipping cream
1 (32 ounce) jar of Frank’s Kraut, undrained
8 ounces deli sliced corned beef, diced
20 slices of Swiss cheese
Optional toppings:
Marble rye croutons, diced dill pickles, cooked and crumbled bacon, pretzel crackers, additional shredded cheese, sour cream, cream-style horseradish, and green onions.
Instructions:
In a large pot over medium heat, melt the butter. Add the onion, celery and pepper. Turn the heat to medium and cook the vegetables until tender. Stir in the flour until combined, and cook for two minutes, stirring occasionally. Whisk in chicken broth and heavy cream, then turn the heat to medium low. Cook until thickened, stirring occasionally. Add in the slices of Swiss, a few pieces at a time, until melted. Add the kraut and corned beef. Cook until heated through. Ladle the soup into bowls and garnish as desired.
Yield: 6 quarts, 12-16 servings.
