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Sauerkraut Soup

Sauerkraut Soup
By Pat Lawson on Saturday, December 28, 2013 at 9:17pm

1 pound kielbasa sausage, smoked
6 tablespoons onion, chopped
1/4 cup flour, all-purpose
1/2 teaspoon thyme
1/2 teaspoon black pepper
3 cups milk
1 cup cream, half and half
8 ounces sauerkraut with juice
1 1/2 tablespoons lemon juice(optional)
2 tablespoons parsley leaves, fresh, chopped
Chop the sausage coarsely by hand or in a food processor (leave the casing on).
Transfer the sausage and onion to a deep pan, and saut? over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken. Taste for tartness, add lemon juice if desired. Add the parsley and serve at once.

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