Creamy Sauerkraut Soup

1. 1

   Heat two tablespoons of butter in a sautee pan and cook the bacon. Add the onion just before the bacon is done and cook until soft (do not brown the onion). Pour off rendered fat.

2. 2

   Transfer the bacon and onion to a stock pot, Add the sauerkraut, wine, chicken stock and heavy cream. Simmer, stirring occasionally, for 20 minutes.

3. 3

   Add the remaining butter, a bit at a time, until incorporated.

4. 4

   Add the Dijon mustard, sour cream, and salt and pepper. Just heat through, stirring.

5. 5

   Carefully puree the soup in a blender. Pass the soup through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.

6. 6

   Return the soup to the saucepan and rewarm.

* Per serving · 4 servings · Values may vary.

No additional tips available.