Dutch Sauerkraut and Gouda Soup - Zuurkoolsoep met kaas

     Hello again! Welcome to the 3rd post in this weeks cooking of the Netherlands series. When I was looking up Dutch cooking I was so excited when I ran across this recipe from Go Dutch. I obviously changed the technique to make sure the cheese was fully incorporated in to the soup. Don't be tempted to use bagged cheese, it never melts in to soup well, made sure and freshly grate your own. 

1 can sauerkraut 

2 Tbsp. bacon drippings

2 1/2 c. chicken stock

3/4 c. heavy cream

1/4 c. milk

4 oz. gouda cheese

1 1/2 tbsp. flour

Crusty bread, cracked black pepper, green onions, parsley

Drain and rinse the sauerkraut really well. Heat the bacon drippings in the bottom of a medium pan and add the drained sauerkraut. Cook, stirring over medium heat, for 10 minutes. Add the flour and cook, stirring, for 2 more minutes. 

Add the chicken stock to the pot and simmer for an additional 10 minutes. 

Heat the heavy cream in the microwave. Add the heavy cream and the freshly grated cheese to a high powered blender and blend until smooth. Add the milk to the blender and blend just until combined and the mixture is slightly thinner. Add the cheese mixture to the soup and stir to combine. Simmer an additional 15 minutes and then serve.