Creamy Sauerkraut Soup Gluten Free

Creamy Sauerkraut Soup Gluten Free

Ingredients

  • 5 Tbsp unsalted butter
  • 3 oz bacon chopped
  • 1 small onion finely chopped (1 cup)
  • 10 oz drained and lightly rinsed sauerkraut (3 cups)
  • ¾ cup dry white wine
  • 5 cups chicken stock or low sodium broth
  • ½ cup heavy cream
  • 4 tsp sour cream
  • 2 tsp Dijon mustard
  • Kosher salt and pepper
  • Baby Arugula leaves for garnish

Directions

  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.