Sauerkraut Velouté

Name: Sauerkraut Velouté
Cuisine: French
Ingredients: 4½ cups Secondary Stock or other poultry stock of your choice, or more if needed, scalding hot; 3 ounces smoked bacon in one thick slice; 1 cup crème fraîche; 2 tablespoons chopped fresh curly parsley leaves; 1 cup dry Riesling or Sylvaner; 1 cup dry Riesling or Sylvaner; 3 juniper berries, crushed; ½ sour apple, peeled, cored, and finely chopped; Pepper from the mill; Salt; 4½ cups Secondary Stock or other poultry stock of your choice, or more if needed, scalding hot; 3 tablespoons unbleached all-purpose flour; ½ pound fresh sauerkraut; 4½ tablespoons unsalted butter or canola oil; 4½ tablespoons unsalted butter or canola oil; 2 cloves garlic, crushed; 1 large yellow onion, finely chopped

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

In the Alsatian part of my family this soup was made with leftovers of a big sauerkraut feast. It is easier in the United States to cook a small batch of sauerkraut from scratch; please follow the directions carefully. The Riesling or Sylvaner must be dry and fruity. This recipe requires full-fat treatment and is a perfect treat, which ski guests, winter house guests, or other cold weather friends will relish.

Ingredients

Americas
Europe
United States
France
Soup

Ingredients

Method