Soups: Sauerkraut 08 by Recipe Cottage

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	Sauerkraut 08

		Cream of Sauerkraut Soup 4 Tbs (60 ml) butter 1 large onion, finely chopped 2 - 3 cloves garlic, finely chopped 1 cup (250 ml) dry white wine (Riesling if possible) 1/2 lb (250 g) fresh sauerkraut, thoroughly rinsed and squeezed dry 1 tart apple, peeled, cored, and finely chopped 3 juniper berries, crushed Salt and freshly ground pepper to taste 3 Tbs (45 ml) all-purpose flour 4 - 5 cups (1 - 1.25 L) chicken or vegetable stock 1 cup (250 ml) creme fraiche or sour cream 1/4 lb (100 g) bacon, cooked until crisp and crumbled for garnish Heat 2 tablespoons (30 ml) of the butter in a heavy pot over moderate heat and saute the onion and garlic until the onion is translucent, 3 to 5 minutes. Add the wine and reduce until almost dry. Add the sauerkraut, apple, juniper berries, salt, and pepper and simmer covered over low heat for 90 minutes, stirring occasionally. Heat the remaining butter in a large sauce pan over moderate heat. Stir in the flour and cook for 3 minutes. Add the stock and whisk until smooth. Bring to a boil, stirring frequently. Pour the white sauce over the sauerkraut mixture and stir to combine. Simmer for 30 minutes. Process in an electric food processor or blender and strain through a fine sieve. Stir in the creme fraiche or sour cream and heat over low heat - do not boil. Garnish with crumbled bacon. Serves 4 to 6.