Creamy Sauerkraut Soup

From Michał Korkosz’s book.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Squeeze the liquid from the sauerkraut and reserve it for later. Chop the sauerkraut finely.

Step 2

Heat the butter in a medium pot. Add the shallots and cook, stirring often, until softened, about 3 minutes. Add the caraway and potatoes; cook until fragrant, 1 to 2 minutes.

Step 3

Add the chopped sauerkraut, vegetable broth, and heavy cream. Cook over low heat until potatoes and sauerkraut start to fall apart, about 2 hours.

Step 4

Blend until smooth (in blender or with hand blender in pot). Season with salt, pepper, and up to 1/4 cups of the reserved sauerkraut liquid. Served with slivered almonds, if desired.