Recipe by Laura Rege
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
Start to Finish: 30 minutes
- 3 slices bacon
- 2 tbsp. olive oil
- 1 onion, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/4 cup dry sherry
- 4 cups chicken stock
- 3/4 cup drained sauerkraut
- 2 cups (packed) shredded kale
- 2 cups (packed) shredded Savoy cabbage
- 4 slices (about 1 inch thick) country bread
- 2 cups (4 oz.) shredded Gruyère
1. In a large pot, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the drippings. Break the bacon into large pieces.
2. In the same pot, heat the oil over high. Add the onion and season with salt. Cook, stirring often, until the onion is deep golden, about 5 minutes. (Add water by the tablespoon if browning too quickly.) Stir in the garlic until fragrant, about 1 minute.
3. Add the sherry; stir until absorbed, about 15 seconds. Add the stock and sauerkraut. Bring to a boil. Add the kale and cabbage; season. Simmer for 2 minutes. Remove from heat.
4. Preheat the broiler. Arrange the bread on a baking sheet. Toast one side, then remove from the broiler and flip the toasts. Top with the cheese and broil until the cheese is bubbly. Ladle the soup into bowls. Top with the bacon and the toasts.