John Myers
Noble Sauerkraut Soup with Cranberries and Tonka Bean Foam
The perfect noble sauerkraut soup with cranberries and tonka bean foam recipe with a picture and simple step-by-step instructions.
- 1 tbsp Sugar
- 2 Sting Butter
- 2 piece Onions, about 60 gr.
- 200 g Sauerkraut
- 600 ml Vegetable broth
- 1 shot Noilly Prat
- 3 tbsp Elderflower syrup
- 2 piece Elstar apples, approx. 80 gr.
- 1 tsp “Autumn time” spice mix … see note
- 50 g Dried cranberries
- 100 ml Cream
- 1 piece Tonka bean
- 1 piece Salt
- First let the sauerkraut drain well and cut something up with a knife. Peel and finely dice the onions.
- Put the sugar in the saucepan and only add enough water that it is just moist (this way the sugar melts nicely without burning and it turns into a light caramel), now heat the hotplate over medium heat, the water now evaporates slowly and the sugar turns nicely into light caramel. Now stir in the butter. Now fold in the onion cubes and sweat very briefly. Add the sauerkraut and deglaze with the vegetable stock and Noilly Prat. Cover and simmer for 45 minutes on a low heat. (stir often, there should always be enough broth in it that the herb “floats”)
- In the meantime, peel the apples, cut them in half and core them and dice them very small, then add them to the soup together with the elderflower syrup and simmer again for almost 10 minutes until the apples are soft.
- In the meantime, cut the cranberries into small pieces.
- Remove the saucepan from the heat and puree the soup finely, season with the spice mixture. Add the cranberries and cover for 5 minutes on the switched off stove.
- In the meantime, whip the cream slightly stiff and season with salt and tonka bean.
- Now put the finished soup in a soup cup and garnish with a dollop of the “cream” and some freshly grated tonka bean over it and now ….. bon appetit …..
- Note “Autumn season”: a mixture of Tellycherripfeffer, Cubebpfeffer, juniper berries, allspice grains, orange, vanilla … who is interested? short PN
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