Sauerkraut Soup with Sausage (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 3 |
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Ingredients:
1 pound smoked sausage, such as kielbasa, diced |
1 large onion, finely chopped |
1 rib celery, finely chopped |
1 tablespoon minced garlic |
1 cup hard cider |
1 (32-ounce) jar sauerkraut, drained and rinsed briefly |
8 cups canned low-sodium chicken broth |
1 cup peeled and cubed potatoes |
3 sprigs fresh thyme |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.
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