Choucroute soup

Choucroute soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
500g sauerkraut, rinsed if necessary
2 potatoes, diced
2 rashers bacon, rind removed
6 juniper berries
1 bay leaf
freshly ground black pepper
2 teaspoons sugar
1.25 litres chicken stock or water
2-3 smoked frankfurts, cut into short lengths
60ml cream
salt

Method

  1. Place sauerkraut in a large saucepan with potatoes, bacon, juniper berries, bay leaf, salt, pepper and sugar. Add stock or water and simmer for about 1 hour.
  2. Push through a sieve or purée using a food mill. Return to pan, add frankfurts and cook for a further 15 minutes. Adjust seasoning, and stir in cream just before serving.
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