Ingredients with Measurements:
- 1 pound of Sønderjysk spegepølse, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 can of sauerkraut, drained
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of caraway seeds
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced Sønderjysk spegepølse and sauté for 5 minutes until lightly browned.
3. Add the drained sauerkraut, chicken broth, and caraway seeds. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.
5. Add the heavy cream and stir until well combined. Season with salt and pepper to taste.
6. Serve hot with your favorite garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Sønderjysk spegepølse can be substituted with any other type of smoked sausage.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add chopped kale or spinach for added nutrition.
- Use different types of sausages for a different flavor profile.
Tips and Tricks:
- Be careful when blending hot soup, as it can splatter and burn you.
- If you don't have an immersion blender, let the soup cool slightly before blending in a blender.
- Garnish with fresh herbs or croutons for added texture and flavor.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of fresh herbs.
Garnishes:
- Sour cream
- Fresh herbs (parsley, chives, dill)
- Croutons
- Bacon bits
Pairings:
- Crusty bread
- Rye bread
- Beer
Suggested Side Dishes:
- Roasted vegetables
- Potato salad
- Coleslaw
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator and reheat thoroughly before consuming.
Food History:
Sønderjysk spegepølse is a traditional Danish sausage that is smoked and air-dried. It is often used in soups and stews in Danish cuisine.
Flavor Profiles:
This soup is savory and slightly tangy from the sauerkraut. The caraway seeds add a warm, earthy flavor to the soup.
Serving Suggestions:
Serve this soup as a main course with a side salad or bread. It is also a great appetizer for a dinner party or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Danish