Prep 30 mins
Cook 1 hr
This was found years ago in Bon Appetite when a reader requested the recipe for this soup made at Billie's Boathouse in Saugatuck, Michigan. It was called Potage a la Russe. I made it and it became my DH's favorite. I found the ingredient list intriguing and was pleasantly surprised with the result.
- 1 chicken, about 2 1/2 pounds
- 6 -8 cups water
- 1 bay leaf
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1 cup carrot, finely chopped
- 4 chicken bouillon cubes
- 1 1⁄2 cups whipping cream (or half and half)
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1 (14 ounce) can sauerkraut, chopped, rinsed and drained
- white pepper
- Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
- Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
- Set aside 1 cup of chicken broth from the pot.
- Add celery, onion, carrot and bouillon cubes to broth in the pot.
- Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
- Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
- Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
- Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
- Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
- Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
- Season to taste with salt and white pepper.