Refined cheese soup

Ingredients for 4 servings:

• 1 onion(s)
• 200 ml dry white wine
• 700 ml vegetable broth or chicken broth (if using minced meat)
• 100 g sauerkraut, fresh or wine sauerkraut from the can
• 100 ml whipped cream
• 120 ml crème fraîche
• 100 g mountain cheese, grated
• ½ stalk(s) leek
• 1 pretzel stick(s)
• butter
• nutmeg
• salt and pepper
• Caraway powder
• 320 g minced meat, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

known as a party stew, refined with a few changes – without mince it remains vegetarian

Finely dice the onion. Sauté in butter until translucent, deglaze with white wine, and reduce slightly. Pour in the stock and simmer for a shorter time. Meanwhile, blanch the sauerkraut in boiling salted water (2 minutes), then drain. Slice the pretzel stick and trimmed leek. Add the cream and grated cheese to the soup (using an immersion blender). Be careful, it sticks to the bottom. Stir for a minute until dissolved, but do not allow to boil any longer. Stir the crème fraîche with a little of the soup until thinner, then add. Season with salt, pepper, and nutmeg. Do not bring back to a boil! Now brown the pretzel slices and leek in hot butter, adding a little caraway seeds. Divide the sauerkraut among the bowls, pour in the cheese soup, and garnish with the leek and pretzel pieces. Optionally, you can brown about 80g of minced meat per person and add it to the bowls with the sauerkraut. This way, meat lovers and vegetarians have everything they want.