Soupe de Choucroute à l'Alsacienne (Alsatian Sauerkraut Soup)

Ingredients

• 500 grammes fresh sauerkraut
• butter
• 1 large onion
• 1 small spoonful (15 grammes) flour
• 1 litre and a half white Consommé
• very small potato quenelles

Instructions

1. Blanch 500 grammes of fresh sauerkraut, well washed and pressed; drain, refresh, press it, and chop it lightly.
2. Stew the sauerkraut in butter with 1 large chopped onion.
3. Sprinkle with a small spoonful of flour (15 grammes).
4. Moisten with 1 litre and a half of white Consommé and cook gently for 40 minutes.
5. Garnish with very small potato quenelles poached at the moment of serving.