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I made this soup today because I happened to have some leftover sauerkraut in the fridge. I didn't have a 'pork chop' so I substituted 4 slices of thick bacon, diced which I cooked first. I then used 1 tbsp. of the bacon drippings instead of the vegetable oil. I substituted chicken stock for the water, simply because I had a big batch of fresh chicken stock in my fridge. I also used alder smoked salt instead of plain salt to enhance the smoky flavour of the bacon. Once the soup was finished, I found the sauerkraut made a bit of a 'tangle' on the spoon, so I quickly ran through the soup once with my emmerson blender to smooth it out a bit. This is a hearty and satisfying soup worthy of serving after a chilly afternoon of raking leaves. I think that Jackie's suggestion to serve this with rye bread is a good one. How about a nice Alsation beer on the side as well? Thanks Jackie.

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Chef Regina V. Smith October 02, 2008
Alsatian Sauerkraut Potato Soup