Cream of Sauerkraut
A quick tasty meal.
1 cup minced onion
1 cup minced celery
2 tablespoons oil
3 cups Steinfeld's Sauerkraut
1 1/2 quarts chicken stock
1 1/2 quarts half and half, heated
Salt and pepper to taste
Saute onion and celery in oil. Add sauerkraut and chicken stock; simmer 20 minutes. Add hot half and half and thicken with roux (recipe below) to desired thickness. Salt and pepper to taste. Optional garnish: Thin sliced polish sausage.
Roux: Heat 1/2 cup melted butter or margarine, add 1 cup flour stirring constantly to form heavy paste. Cook on low heat 15 to 20 minutes, stirring often to prevent burning. May be stored in refrigerator until needed.
The Oregonian Jack Bucks recipe