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Sauerkraut soup

Combine this soup with bacon and truffle tapenade for a special dish. We make this soup with Knorr Professional Bouillon gel vegetable.

Ingredients

10gKnorr Primerba Garlic
1lWater
100gShallots
250gsauerkraut bacon
50gBlue Band Cooking & Whipping
100gButter
500gcooked wine sauerkraut
1units.itemssourdough bread
30gKnorr Professional vegetable bouillon gel
50gSmoked bacon
25gSosa Airbag
10gChives
100gcooked sauerkraut bacon
50gTruffle tapenade
Olive oil

Preparation

  1. Clean the shallots and chop them finely. Melt the butter and add the shallots and garlic.
  2. Add the sauerkraut and let it cook gently without coloring.
  3. Add the water, vegetable jelly stock, cooking cream, and sauerkraut bacon. Let it simmer gently for twenty minutes.
  4. Remove the bacon from the soup and puree the soup.
  5. Slice the sourdough bread into thin slices. Brush them with some olive oil and bake them crispy in the oven at about 130°C.
  6. Cut the sauerkraut bacon into cubes and the smoked bacon into julienne strips.
  7. Fry the airbag in some oil until it puffs up, then fry the smoked bacon until crispy.
  8. Finely chop the chives and spread some truffle tapenade on the crostini.
  9. Divide the three preparations of bacon over them and serve with the soup.