Potato Sauerkraut Soup

Ingredients

• 400 g Potatoes
• 2 onions
• 2 EL Butter
• 2 Bay leaves
• 1.2 l chicken broth (instant)
• 250 g sauerkraut
• 150 g crème fraîche
• 1 tsp salt
• pepper (ground)
• paprika powder (sweet)
• 0.5 tsp mustard
• 100 ml dry sparkling wine
• 100 g bacon (mild, lean, smoked)
• 1 tsp clarified butter
• 1 chervil leaf (for garnish)
• 4 EL sour cream

Instructions

1. 1.

   Peel and wash the potatoes, then cut them into small cubes. Peel the onion and cut it into cubes as well.

2. 2.

   Heat the butter in a pot and sauté the onions and potatoes. Add the bay leaves and chicken broth, cover, and simmer for about 15 minutes.

3. 3.

   Coarsely chop the sauerkraut, add it to the soup, and simmer for another 7 minutes. Stir in the crème fraîche, remove the bay leaves, puree the soup, season with salt, pepper, paprika powder, and mustard, heat again, then add the sparkling wine; keep covered while warming.

4. 4.

   Slice the bacon into thin strips, lightly brown them in clarified butter, and drain on kitchen paper.

5. 5.

   Serve by ladling the soup into four deep bowls, placing a tablespoon of sour cream in the center of each, and sprinkling with bacon strips and chervil.