CREAMY SAUERKRAUT AND SAUSAGE SOUP
Time in the Kitchen: 30 minutes
Servings: 2-4 (macronutrient profile based on 4 servings)
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
Sausage, sauerkraut and mustard are a natural combination, although you may be surprised to find out how well they come together in a soup. The
fermented, sour flavor of the kraut is mellowed by the creamy broth but still has a little kick that brings out the best in the sausage.
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.
Macronutrient Profile (perserving)