Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 4 cups surkål (sauerkraut), drained and rinsed
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and garlic and sauté until soft and translucent.
2. Add chicken or vegetable broth and surkål to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat, then heat over low heat until warmed through.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 18g
Protein: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make this recipe vegetarian.
- Half-and-half can be substituted for heavy cream to make this recipe lighter.
Variations:
- Add cooked sausage or bacon for a heartier soup.
- Top with croutons or shredded cheese for added texture and flavor.
Tips and tricks:
- Be sure to rinse the surkål well to remove any excess salt or vinegar.
- Use an immersion blender for easier cleanup.
- Adjust the amount of cream to your liking for a thicker or thinner soup.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, croutons, shredded cheese, sour cream
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, roasted Brussels sprouts
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer longer to reduce and thicken.
Food safety advice:
Be sure to properly store and refrigerate leftovers to prevent foodborne illness.
Food history:
Surkål is a traditional Scandinavian dish made by fermenting cabbage with salt and vinegar. It has been a staple in Nordic cuisine for centuries.
Flavor profiles:
Tangy, creamy, savory
Serving suggestions:
Serve hot as a comforting soup on a cold day.
Related Categories
Cooking Method: N/A
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Region: Norwegian
Taste: Creamy, Savory, Tangy, Herby, Comforting