Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons unsalted butter, divided
  • 1 cup chopped sweet onion (such as Vidalia)
  • 2 pieces bacon, chopped
  • 2 cups sauerkraut, drained and rinsed
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 4 teaspoons sour cream
  • 1 pinch salt and white pepper

Instruction

  • Heat two tablespoons of butter in a sautee pan and cook the bacon. Add the onion just before the bacon is done and cook until soft (do not brown the onion). Pour off rendered fat.
  • Transfer the bacon and onion to a stock pot, Add the sauerkraut, wine, chicken stock and heavy cream. Simmer, stirring occasionally, for 20 minutes.
  • Add the remaining butter, a bit at a time, until incorporated.
  • Add the Dijon mustard, sour cream, and salt and pepper. Just heat through, stirring.
  • Carefully puree the soup in a blender. Pass the soup through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
  • Return the soup to the saucepan and rewarm.