Sauerkraut cream soup

Ingredients for 4 servings:

• 25 g butter
• 1 medium-sized onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 potato(s), peeled and cut into small cubes (approx. 150 grams)
• 1 dl white wine
• 1 liter vegetable broth
• 250 g sauerkraut, cooked
• 2 dl cream
• some salt and pepper, white
• some caraway seeds, for sprinkling
• 3 slices of toast, cut into cubes
• 3 slice(s) ham, cooked cut into strips
• some cream, whipped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the butter in a pan, add the onions and garlic, sauté briefly, add the potatoes, and continue sautéing. Deglaze with the white wine, reduce briefly, and add the stock. Bring to a boil, add the sauerkraut, and simmer for at least 30 minutes, until the potatoes are nice and soft. Add the cream, puree thoroughly with a hand blender, and season with salt and pepper. Heat the soup again briefly, serve in soup bowls, and sprinkle with the olive oil-toasted bread cubes and the crispy seared ham. Add a little whipped cream and sprinkle with caraway seeds. Serve immediately.