Sauerkraut Soup with Croutons
Peel onion and dice. Peel carrot and cut into very small cubes. Heat margarine in a saucepan and saute onion and carrots until soft. Loosen sauerkraut with a fork, cut into small pieces and add to the saucepan. Add bay leaf. Add vegetable stock to the saucepan and cook covered for 15 minutes.
Stir in creme fraiche and bring to a boil and season with white wine, salt, pepper and sugar.
Toast bread cubes. Coarsely chop walnuts. Heat 2 tablespoons of oil, fry bread until golden brown. Heat remaining oil in a pan and briefly fry walnuts. Rinse chives, shake dry and roughly cut. Serve soup in soup bowls garnished with croutons, walnuts, chives and red pepper.