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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 Time: 2 hr 8 min

Ingredients
  • 4 tablespoons 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 tablespoons 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
  1. 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.
     
  2. Add the wine and reduce until almost dry.
     
  3. Add the sauerkraut, apple, juniper berries, salt, and pepper and simmer covered over low heat for 90 minutes, stirring occasionally.
     
  4. Heat the remaining butter in a large sauce pan over moderate heat.
  5. Stir in the flour and cook for 3 minutes.
     
  6. Add the stock and whisk until smooth.
     
  7. Bring to a boil, stirring frequently.
     
  8. Pour the white sauce over the sauerkraut mixture and stir to combine.
     
  9. Simmer for 30 minutes.
     
  10. Process in an electric food processor or blender and strain through a fine sieve.
     
  11. Stir in the creme fraiche or sour cream and heat over low heat — do not boil. Garnish with crumbled bacon. Serves 4 to 6.

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