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Author Notes: This soup combines the tartness of sauerkraut, the richness of sour cream, and the smokiness of bacon. —TheAccidentalFoodie
- 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
- 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.