Creamy Sauerkraut and Sausage Soup
- 2 tablespoons butter
- ½ pound sausage, sliced
- ½ cup white onion, chopped
- 1 cup sauerkraut, rinsed and drained
- 1/3 cup dry white wine
- 2½ cups chicken stock
- ¼ cup heavy cream
- 2 teaspoons Dijon mustard
Instructions:
Sausage, sauerkraut and mustard are a natural combination, although you may be surprised to find out how well they come together in a soup.
- In a deep pot over medium heat, melt 1 tablespoon of butter and cook the sausage until browned. Remove sausage from pot and set aside.
- Add remaining butter and the onion and cook until soft. Add sauerkraut and wine and keep at a rapid boil for five minutes.
- Turn heat down slightly and add stock. Simmer uncovered for 10 minutes.
- Remove from heat and stir in heavy cream and mustard. Purée the soup in small batches in a blender until smooth and creamy. Return the soup to the pot and add the sausage. Season with salt and pepper.