OLD COUNTRY SAUERKRAUT SOUP
Recipe & Photo: Food.com
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- 1 lb
- smoked sausage link with casing left on
- 1/2 c
- chopped onion
- 1/4 c
- all purpose flour
- 1/2 tsp
- dried thyme
- 1/2 tsp
- 3 c
- 1 c
- half and half
- 1 can(s)
- (8 oz,) bavarian sauerkraut with juice
- 1 1/2 Tbsp
- lemon juice
- 2 Tbsp
- fresh parsley, finely chopped
- may also add 1/2 - 1 cup cubed, cooked potatoes if desired
1Chop the sausage coursely by hand or in a food processor.
2Transfer the chopped sausage and onion to a deep pan and saute over medium heat until the sausage is lightly browned and the onion is tender, about 10 minutes.
3In a small bowl, combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 mnutes.
4Add the milk and half and half gradually, stirring constantly until the mixture begins to bubble again, about 5 minutes.
5Add the sauerkraut and its juice and bring to a boil. The mixture will continue to thicken. Taste for tartness and add lemon juice, if desired. Also can add salt to taste.
6Add parsley and serve immediately with some hot buttered pumpernickel bread.