When I entertain, I always like to start the meal with a soup. Particularly for Thanksgiving or the Holidays. It’s easy, ready in advance and if you apply the slightest effort in the presentation, it always has its effect.
This very silky soup really comes off the beaten track and is a pure delight. You will be blown away! Sauerkraut soup. The word sauerkraut doesn't inspire much elegance, I agree, but we shouldn't stop at that. This soup is incredibly chic and smooth. The little hint of acidity provided by the fermented cabbage balances and lightens everything perfectly.
Because it’s Holiday season, I like to have fun with the toppings. Chose a beautiful smoked salmon. I much prefer hot-smoked salmon in strips that you can tear or crumble as you wish in order to generously garnish our veloutés. Already sliced smoked salmon sold vacuum-packed is good, but the texture is really different, even more pasty (because it is still almost raw) and in my opinion it is less interesting for this recipe. What i like about this garnish is precisely the smoky side of the salmon which adds more flavor to the dish. For the rest, let yourself go! Dill and smoked salmon are almost inseparable... and as I love fresh dill, I can't hold back! And the addition of a few pink peppercorns is a nod to some versions of traditional Russian sauerkraut that contain red berries in addition to giving a truly Christmassy look. Admit that it just feels like Christmas!
Enjoy!
—Jonathan Michaud
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