Author Notes
This soup combines the tartness of sauerkraut, the richness of sour cream, and the smokiness of bacon. —TheAccidentalFoodie
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Ingredients
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6 tablespoons
unsalted butter, divided
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1 cup
chopped sweet onion (such as Vidalia)
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2 pieces
bacon, chopped
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2 cups
sauerkraut, drained and rinsed
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1/2 cup
dry white wine
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4 cups
low-sodium chicken stock
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1/2 cup
heavy cream
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2 teaspoons
Dijon mustard
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4 teaspoons
sour cream
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1 pinch
salt and white pepper
Directions
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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.
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Transfer the bacon and onion to a stock pot, Add the sauerkraut, wine, chicken stock and heavy cream. Simmer, stirring occasionally, for 20 minutes.
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Add the remaining butter, a bit at a time, until incorporated.
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Add the Dijon mustard, sour cream, and salt and pepper. Just heat through, stirring.
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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.
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Return the soup to the saucepan and rewarm.
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