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This soup has many levels of flavors. In a sense, it is a pureed choucroute garni, and a soup is not the form one normally eats this Alsatian dish. The original recipe dates back to the early twentieth century, and maybe even earlier.
6 thin (1/8" thick) cervelas, or other mild pork sausage, cooked
1 tablespoon heavy cream
fine salt and freshly ground black pepper
1 sprigfresh chervil (optional)
80 g sauerkraut, rinsed and drained
40 g smoky bacon, minced
10 g dried cèpes, chopped
80 g russet potato, peeled, diced
350 ml chicken stock
Recipe preparation steps
1
Place the stock, along with the sauerkraut, bacon, mushrooms, and potato into a saucepan. Cover, bring to a boil, reduce heat, and simmer for 45 minutes.
2
If necessary, reheat the sausage slices. Set aside.
3
When the sauerkraut is tender, puree the soup in a blender. Strain into a clean saucepan and reheat. Whisk in the cream and add the salt and pepper.
4
Divide the soup among serving bowls and decorate with sausage slices. Place a small chervil leaf in the center of each bowl [optional].
Prep time 
