We recently received this very kind note from a client:
Hi all, You are all angels. I am wondering if you can send me the recipe for the ham & sauerkraut soup you so deliciously prepare. It is so close to my slovenian grandmothers I would not be able to tell them apart. I would appreciate it very much if you would send me the recipe. Thanks!
What makes this soup special is the milk, which combines with the salty ham to provide a deliciously creamy foil to the sauerkraut. Yum.
Sauerkraut & Ham Soup
1 pound ham, finely diced
6 tbsp. chopped onion
6 tbsp. all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon dried thyme
1 (8 ounce) can sauerkraut, undrained
1. Cook and stir ham and onion in a large saucepan over low heat until lightly browned, about 15 minutes.
2. Stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes.
3. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.