Served hot or cold, sauerkraut is great all on its own. Add a little cream and a few special ingredients, and you end up with love on a spoon.
1/4 cup vegetable oil
1 medium onion
1 medium apple, grated
1 medium yellow-flesh potato, peeled and diced
2 cups dry white wine
1/3 cup flour
4 cups sauerkraut, with liquid
2 bay leaves
4 cups vegetable stock
1 cup whipping cream
1/4 teaspoon caraway seeds
1 cup apple cider
2 tablespoons lemon juice, or the juice from 1 medium lemon
2 cups white cabbage juice, store bought
pumpernickel bread croutons
In a large stockpot, over medium-high heat, add the oil and sauté the onion, apple, and potato for a few minutes. Add the white wine and reduce by half. Whisk in the flour until ýou have a smooth paste.
Add the sauerkraut, bay leaves, and vegetable stock. Reduce heat to medium. Season to taste with nutmeg, salt, and pepper.
In a separate pot, or in the microwave, warm the cream then add to the soup. Simmer for 30 minutes.
Remove bay leaves. Purée the soup, then pass it through a fine sieve. Add the caraway. Just before serving, add apple cider, lemon, and cabbage juice to give the soup a little extra kick. Garnish with croutons.Courtesy of Chef Olaf Mertens