Sauerkraut Soup
This tangy Alsatian inspired soup is both light and bright and warm and comforting. The most important thing is to let it really blend to become silky smooth.
Ingredients
1 tsp caraway seed, optional
1 onion, sliced thinly
2 cups sauerkraut
1 lb gold potatoes, peeled and large diced
6 cups water
1 cup heavy cream
Method
- In a soup pot, heat a glug of oil or knob of butter and briefly fry the caraway seed if using, over medium heat
- Add the onion and a pinch of salt and reduce the heat to low to sweat gently
- When the onions are soft, add the sauerkraut, potatoes, and water and bring to a boil, reduce to a simmer and cook until the potatoes are soft
- Transfer the soup to a blender and blend until very smooth
- Add the cream, taste, and adjust seasoning as desired
