Vegetable Soup With Sauerkraut And Smoked Turkey Breast - cooking recipe

Ingredients

3 tablespoons butter
1 large onion, chopped
1 large leek, chopped
2 medium carrots, chopped
1 medium celery rib, chopped
1 bay leaf
1/4 teaspoon black pepper
1 large baking potato, chopped
1 cup sauerkraut
3 cups beef broth
2 1/2 cups chicken broth
1/3 cup riesling wine (I prefer liebfraumilch)
1 extra-large egg yolk
1/2 cup sour cream
1/4 lb sliced turkey (I use double that)
2 tablespoons parsley

Preparation

melt the butter and saute the onion, leek, carrot, celery, and bay leaf till golden.
Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
In a heatproof bowl, blend the egg yolk with the sour cream.
Add a cup of the hot soup mixture into the bowl and blend.
Then add that back to the soup.
DO NOT BOIL, the sour cream will curdle.
cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
Add the parsley and cook two minutes longer.