Cream of Sauerkraut Soup
Here's a great soup that isn't just your run-of-the-mill cream soup. It's cream of sauerkraut soup! The sour cream and other seasonings add a gentle mildness to the bright flavor of the sauerkraut, giving it a smooth taste and a velvety finish.
Cooking Time2 hr 8 min
Ingredients
- 4 tablespoon butter
- 1 large onion, finely chopped
- 2 to 3 cloves garlic, finely chopped
- 1 cup dry white wine (Riesling if possible)
- 1/2 cup fresh sauerkraut, thoroughly rinsed and squeezed dry
- 1 tart apple, peeled, cored, and finely chopped
- 3 juniper berries, crushed
- salt and freshly ground pepper to taste
- 3 tablespoon all-purpose flour
- 4 to 5 cups chicken or vegetable stock
- 1 cup creme fraiche or sour cream
- 1/4 pound bacon, cooked until crisp and crumbled for garnish
Instructions
- Heat 2 tablespoons of the butter in a heavy pot over moderate heat and sauté the onion and garlic until the onion is translucent, 3 to 5 minutes.
- Add the wine and reduce until almost dry.
- Add the sauerkraut, apple, juniper berries, salt, and pepper and simmer covered over low heat for 90 minutes, stirring occasionally.
- Heat the remaining butter in a large sauce pan over moderate heat.
- Stir in the flour and cook for 3 minutes.
- Add the stock and whisk until smooth.
- Bring to a boil, stirring frequently.
- Pour the white sauce over the sauerkraut mixture and stir to combine.
- Simmer for 30 minutes.
- Process in an electric food processor or blender and strain through a fine sieve.
- Stir in the creme fraiche or sour cream and heat over low heat — do not boil. Garnish with crumbled bacon. Serves 4 to 6.