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Creamy Sauerkraut Soup Gluten Free

Ingredients


1 - 5 Tbsp unsalted butter

2 - 3 oz bacon chopped

3 - 1 small onion finely chopped (1 cup)

4 - 10 oz drained and lightly rinsed sauerkraut (3 cups)

5 - ¾ cup dry white wine

6 - 5 cups chicken stock or low sodium broth

7 - ½ cup heavy cream

8 - 4 tsp sour cream

9 - 2 tsp Dijon mustard

10 - Kosher salt and pepper

11 - Baby Arugula leaves for garnish


Instructions


1 - In a medium pot, melt 2 tablespoons of the butter.


2 - Add the bacon and onion and cook over moderate heat, stirring occasionally, until the bacon is browned and crisp, about 5 minutes.


3 - Add the sauerkraut and wine and cook until most of the liquid is absorbed, 4-5 minutes.


4 - Stir in the stock and cream and bring to a simmer. Simmer gently until slightly reduced and the flavors meld, about 20 minutes.


5 - Remove from the heat and stir in the sour cream, mustard and the remaining 3 tablespoons of butter.


6 - Working in 2 batches transfer the soup to a blender and puree until smooth.


7 - Season with salt and pepper. Ladle the soup into 6 bowls and garnish with arugula.


8 - Serve with warm biscuits and sausages.