SMF Premier Member
- Jun 13, 2017
Well between the soup thread and the weather it was time. Scanned the refrigerators for ingredients and came up with this. It’s also a little nod to the Romanian folks who are struggling to have any type of Merry Christmas. As usual with my stuff the soup is keto as well. First up is 24 oz of smoked sausage sliced around 1/4”.into my favorite Calphalon pot with about 1/4 stick of butter and 4 cloves minced garlicWhile the sausage is browning I diced a large sweet onion , two green peppers and a couple small daikon (my sub for potatoes)Into the pan with the onions and peppers with another T butter.Cooked until the onions were translucent and peppers softened. While all this was going on I nuked the Daikon in water for 15 minutes to softenTime to whip up 4 cups of chicken broth. I’m a diehard Minors fan.Quart of sauerkraut1 1/2 t each dried dill and black pepper.Add the broth , kraut (including brine) spices and softened cubed Daikon to the pan and bring to simmerMeasure out a cup of heavy cream and about 3/4 block of cream cheese. Soften the cream cheese in the microwave and then immersion blend into the cream.Add the cream mixture to the simmering mix. Keep simmering for 15 minutes or so. At the end you can thicken with a little xanthan gum if you like. I used 1/2t. At the very end I added about 1T Splenda , optional but just slightly tempers the acidity of the kraut Really made the flavor popHere it is thickened up and topped with a little parsley.I really like this soup. The luscious creamy broth, the tang of the sauerkraut and the smokey sausage are a flavor explosion. Flavortown as Guy Fieri would say. If you love kraut this is a must. Thanks for looking! EDIT: The next day like many cream soups this had thickened up quite a bit. Warming up some added cream and a touch of water to get a nice consistency. Next time I may add an extra cup each of stock and cream and reduce xanthan at the end. As is without adding a little extra liquid it is a thick stew.