This recipe comes from the most recent edition of Food and Wine magazine. I made a pot of chowder because today it feels as if the fall season is here. This soup is very easy to create, but I will say that it is not for someone who doesn’t like their food spicy. I am not in that category! I love the heat of this dish. The consommé made me sweat.
Perfect to share on a mildly chilly Saturday afternoon while watching a B-rated horror flick! Enjoy!
1 Tbsp. unsalted butter
1 large onion, very thinly sliced
3/4 pound Andouille sausage, halved lengthwise and sliced 1/2 inch thick
3/4 pound smoked ham, diced
1 1/2 Tbsp. all-purpose flour
4 cups low-sodium chicken broth
1 pound sauerkraut-drained, rinsed and squeezed dry (1 1/2 cups)
1/4 cup crème fraiche
1/4 cup snipped chives
6 slices of rye bread, cubed and toasted
Prepared horseradish, for serving
In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraiche and chives. Serve in deep bowls with the rye croutons and horseradish.
This dish was really good! Susan cooked it up quickly and it was perfect for a chilly day.