Potage A La Russe

(sauerkraut soup)

8 to 10 servings

1 small chicken (about 2 and 1/2 pounds) or 1/2 large stewing chicken,
trimmed of fat
6 cups water
1 cup finely chopped celery
1 cup finely chopped onion
1/2 cup finely chopped carrot
4 chicken bouillon cubes
1 and 1/2 cups whipping cream

1/4 cup (1/2 stick) unsalted butter
1/4 cup all purpose flour

1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
salt and freshly ground white pepper

Combine chicken and water in Dutch oven and bring to boil over medium
high heat. Reduce heat to medium low and simmer until chicken is
cooked, about 45 minutes. Remove chicken and set aside until cool
enough to handle. Set aside 1 cup cooking liquid. Add celery, onion,
carrot and bouillon cubes to liquid remaining in Dutch oven. Place
over medium low heat and simmer until vegetables are tender, about 12
minutes. Reduce heat to low, stir in cream and bring mixture to
gentle simmer.

Meanwhile, melt butter in small saucepan over low heat. Add flour and
whisk constantly 3 minutes. Blend in reserved 1 cup of cooking
liquid. Increase heat to medium and cook until thickened. Gradually
whisk into vegetable mixture and simmer until slightly thickened. Keep
warm.

Discard skin and bones from chicken. Cut meat into bite size pieces;
add to soup. Stir in sauerkraut. Season to taste with salt and white
pepper. Ladle into bowls and serve.