|1 tbsp||(15 mL) Unsalted butter|
|1||Large onion, thinly sliced|
|3/4 lb||(340 g) Schneiders® Country Naturals® Smoked Ham, diced|
|1 Pkg||(300 g) Schneiders® Country Naturals® Original Smoked Sausage, cut in half lengthwise and sliced|
|1 1/2 tbsp||(22mL) Flour|
|4 cups||(1 L) Reduced sodium chicken broth|
|1 1/2 cups||(375 mL) Schneider’s® Sauerkraut, rinsed, drained and squeezed dry|
|1/4 cup||(60 mL) Sour cream|
|1/4 cup||(60 mL) Chopped fresh chives|
|GRILLED CHEESE CROUTONS:|
|4||Slices rye bread|
|1/2 cup||(125 mL) Grated Emmental or Swiss cheese|
|3 tsp||(15 mL) Thousand Island dressing|
|2 tbsp||(30 mL) butter|
HEAT butter in a large pot over medium-high heat. Add onion and cook for 5-6 minutes or until soft. Add ham and sausage; cook stirring for 5-6 minutes or until evenly browned. Stir in flour and cook for 1-2 minutes. Whisk in chicken broth and sauerkraut. Bring to a boil, reduce heat to medium-low and simmer for 10-15 minutes. Stir in chives then ladle into warm bowls. Serve garnished with grilled cheese croutons.
GRILLED CHEESE CROUTONS:
SPREAD two slices of bread with Thousand Island dressing. Divide the cheese between two slices on bread, top with the second slice of bread. Spread butter on the outside of both sandwiches. Place the sandwiches in a non-stick skillet over medium heat. Grill, turning once for 2-3 minutes per side or until golden brown and the cheese has melted.
CUT sandwiches into cubes and use as a crouton garnish for the soup.
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