1 cup of celery chopped
1 onion chopped
1 tbs wocestshire sauce
150g speck chopped
1tsp dried thyme
1 tbs dry mustard
500ml of schofferhoffer - 1 bottle
500 ml good chicken stock
1 cup of sourkraut
1/2 cup milk
1/2 cup of cream
1 cup of grated chedder cheese
salt and pepper to taste
thicken with rue made from butter, flour and soup liquid
Sweat celery, onion and speck in deep pot oil and butter. Add
thyme, mustard then beer and bring to a simmer then add stock.
Bring to boil and add sourkraut simmer for a whil and then add milk
and cream. Bring back to a simmer and then add cheese making
sure to mix thoroughly so cheese melts evenly through mixture.
Season as required.
Make rue by heating butter in a small pan and adding flour and
cooking until slightly browned then add stock form soup until a
paste forms. Mix into soup until desired thickness is reached.