Sauté shallots and apple in clarified butter until soft. Add sauerkraut, extinguish with cider, season with thyme, caraway, juniper, bay leaf, salt and pepper. Pour in chicken or meat broth. Sixty minutes at low temperature gently simmer.
Add cream, crush, pass through a sieve to taste, season.
Serve with grilled Coquilles St-Jacques or fried chicken breast strips.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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