Vegetable Soup With Sauerkraut and Smoked Turkey Breast |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Here is an awesome soup that i got out of The New German Cookbook . I make it often and it is greedily eaten by those in attendance. I would advise a double recipe. Ingredients:
3 tablespoons butter |
1 large onion, chopped |
1 large leek, chopped |
2 medium carrots, chopped |
1 medium celery rib, chopped |
1 bay leaf |
1/4 teaspoon black pepper |
1 large baking potato, chopped |
1 cup sauerkraut |
3 cups beef broth |
2 1/2 cups chicken broth |
1/3 cup riesling wine (i prefer liebfraumilch) |
1 extra-large egg yolk |
1/2 cup sour cream |
1/4 lb sliced turkey (i use double that) |
2 tablespoons parsley |
Directions:
1. melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden.
2. Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
3. In a heatproof bowl, blend the egg yolk with the sour cream.
4. Add a cup of the hot soup mixture into the bowl and blend.
5. Then add that back to the soup.
6. DO NOT BOIL, the sour cream will curdle.
7. cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
8. Add the parsley and cook two minutes longer.
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