Sauerkraut Crème Soup

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.
Servings:
Ingredients
  • 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
  • nutmeg
  • salt
  • pepper
  • 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
Instructions
  1. 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.
  2. Add the sauerkraut, bay leaves, and vegetable stock. Reduce heat to medium. Season to taste with nutmeg, salt, and pepper.
  3. In a separate pot, or in the microwave, warm the cream then add to the soup. Simmer for 30 minutes.
  4. 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.
Credit:
Recipe courtesy of Chef Olaf Mertens
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.
Servings:
Ingredients
  • 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
  • nutmeg
  • salt
  • pepper
  • 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
Instructions
  1. 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.
  2. Add the sauerkraut, bay leaves, and vegetable stock. Reduce heat to medium. Season to taste with nutmeg, salt, and pepper.
  3. In a separate pot, or in the microwave, warm the cream then add to the soup. Simmer for 30 minutes.
  4. 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.
Credit:
Recipe courtesy of Chef Olaf Mertens