1/2 cup sauerkraut, drained
(reserve 3 tablespoons juice)
1 cup whole milk
1/2 cup butter
1/4 pound chopped corned beef
1/2 teaspoon white pepper
1/2 cup sour cream
Heat broth to simmer, and add bay leaves, sauerkraut and the 3 tablespoons of
sauerkraut juice. Cook for 30 minutes, then strain. Set sauerkraut aside.
Return broth to boil, then add the milk and heat gently to avoid curdling.
In a small saucepan, melt the butter, add flour and cook for about 2 minutes, whisking
frequently. Slowly add flour mixture to pot to thicken soup, stirring with a wooden
spoon. Soup should be thick and creamy.
Return reserved sauerkraut to pot. Add corned beef, pepper and sour cream, and
remove the bay leaves. Heat to serving temperature, but do not boil.