Vegetarian sauerkraut soup

Ingredients for 4 servings:

• 1 class can/n sauerkraut, (approx. 380 g)
• 30 g butter
• 30 g shallot(s), finely diced
• 1 tbsp honey, (bee honey), sugar, glucose
• 200 ml sweet cider OR alternatively:
• ½ apple, grated AND:
• 150 ml mineral water
• 1 pinch of chili flakes
• 1 clove(s) garlic, finely chopped
• 1 carnation(s)
• 2 bay leaves
• 3 juniper berries
• 2 slice(s) ginger root
• 500 ml vegetable stock
• 1 stalk of lemongrass
• e.g. sea salt (fleur de sel)
• n. B. Pepper, white
• e.g. nutmeg, freshly grated
• ½ cup whipped cream
• 200 ml milk 3.5%
• 2 tbsp chives, chopped OR:
• 1 bunch of parsley

Instructions

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

wonderfully refreshing, because sour makes you want (and) hungry

Drain the sauerkraut (I didn’t use the juice in this recipe, but if you can’t do without it, you can use it). In a large enough pot, sauté the finely diced shallot in butter (without coloring). Add the honey (or sugar or glucose) and the drained sauerkraut and sauté briefly. Then deglaze with apple cider (or the apple/mineral water version) and let it reduce slightly. Then place the cloves, bay leaves, and juniper berries in a spice bag and add to the pot. Add the garlic, ginger, chili flakes, and lemongrass, pour in the broth, and simmer for about 20 minutes. Remove the lemongrass and the spice bag. Set aside a forkful of sauerkraut for each plate/portion. Purée the soup finely and pass it through a fine sieve again. This will make it even creamier (if you have a Thermomix, you can skip this step). Stir in a little cream and milk, depending on the consistency, and keep warm until serving. Season with salt and pepper. Serve in soup bowls. Top with the reserved sauerkraut and grate a little fresh nutmeg. Serve with chives or a sprig of parsley.