Subject: Cream of Sauerkraut Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 17 2001 - 16:58:17 EDT
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F O O D F U N N Y
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Here's another one from the mysterious "DRSPAGHETI":
A guest in a posh hotel breakfast room called over the head waiter one
morning and said with a wonderful and cheerful smile, "Good Morning,
sir. What a wonderful morning! I'd like two boiled eggs, one of them
so under cooked that it's runny, and the other so overcooked that it's
tough and hard to eat. Also, I want some grilled bacon that has been
left out so it gets a bit on the cold side; burnt toast that crumbles
away as soon as you touch it with a knife; and I'd like some butter
straight from the freezer so that it's impossible to spread; and a pot
of weak coffee, luke-warm."
"I'm sorry, sir." said the bewildered waiter. "We cannot do that for
you."
The guest replied, "Oh? But that's what I got yesterday!"
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T O D A Y ' S R E C I P E
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Madeleine Kamman credits this recipe to her Alsatian heritage, where
it was frequently made with sauerkraut left over from the previous
night's dinner.
All recipes this week are adapted from "The New Making of a Cook,"
by Madeleine Kamman, William Morrow & Co., 1997, available from
Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0688152546/worldwiderecipes
Cream of Sauerkraut Soup
4 Tbs (60 ml) butter
1 large onion, finely chopped
2 - 3 cloves garlic, finely chopped
1 cup (250 ml) dry white wine (Riesling if possible)
1/2 lb (250 g) fresh sauerkraut, thoroughly rinsed and squeezed dry
1 tart apple, peeled, cored, and finely chopped
3 juniper berries, crushed
Salt and freshly ground pepper to taste
3 Tbs (45 ml) all-purpose flour
4 - 5 cups (1 - 1.25 L) chicken or vegetable stock
1 cup (250 ml) creme fraiche or sour cream
1/4 lb (100 g) bacon, cooked until crisp and crumbled
for garnish
Heat 2 tablespoons (30 ml) of the butter in a heavy pot over moderate
heat and saute the onion and garlic until the onion is translucent, 3
to 5 minutes. Add the wine and reduce until almost dry. Add the
sauerkraut, apple, juniper berries, salt, and pepper and simmer
covered over low heat for 90 minutes, stirring occasionally. Heat the
remaining butter in a large sauce pan over moderate heat. Stir in the
flour and cook for 3 minutes. Add the stock and whisk until smooth.
Bring to a boil, stirring frequently. Pour the white sauce over the
sauerkraut mixture and stir to combine. Simmer for 30 minutes.
Process in an electric food processor or blender and strain through a
fine sieve. Stir in the creme fraiche or sour cream and heat over low
heat - do not boil. Garnish with crumbled bacon. Serves 4 to 6.
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