Summary

Ingredients

• 3 carrot (s), roughly diced
• 2 root (s) parsley, roughly diced
• 750 g sauerkraut, can, drained
• 3 tablespoon butter
• 150 ml sherry
• 1.2 liters vegetable stock
• 4 slices brown bread, 1cm cube
• 100 g walnuts, rouhly chopped
• 1 bunch chives, cut into rolls
• 2 tablespoon honey
• 400 g cream
• salt and pepper
• 3 onion (s), roughly diced

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Instructions

1. Heat 1 tablespoon butter in a saucepan, sauté onion cubes, carrots, parsley root and 2/3 of the sauerkraut. Deglaze with sherry, fill up with broth, cover and simmer gently for 30 minutes, then puree finely.
2. Heat 1 tablespoon butter in a pan, fry the nuts and bread cubes until golden and remove. Heat the remaining butter, briefly sauté the rest of the sauerkraut and honey. Stir the cream into the soup, season, bring to the boil once. Divide the honey cabbage in deep plates / soup bowls and pour the soup over them. Sprinkle with nut croutons and chives.
3. If you are a meat eater, you can add 4-5 Debrecziner slices to the soup 5 minutes before the end of cooking.