1. melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden. 2. Add potato, sauerkraut, broths, wine and simmer for 30 minutes. 3. In a heatproof bowl, blend the egg yolk with the sour cream. 4. Add a cup of the hot soup mixture into the bowl and blend. 5. Then add that back to the soup. 6. DO NOT BOIL, the sour cream will curdle. 7. cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through. 8. Add the parsley and cook two minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
