Sauerkraut Soup – 2

set aside a small bit of sauerkraut for garnish.

Sauté potatoes, onions, sauerkraut and ginger in butter. Extinguish with soup.

Add bay leaf spice and juniper, season strongly with salt and freshly ground pepper Soup mash, spread through a fine sieve.

Stir in half of the fresh cream.

Arrange the soup in the hot plates. Form crème fraîche in the middle. Sprinkle with caraway seeds. Serve with caraway sticks made of puff pastry.

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