Couracka (Sauerkraut Soup)

Directions

1. Make a thickening of: cream, flour (the amount of flour depends on the thickness of the cream).
2. Bring to a boil: sauerkraut (including juice), water.
3. Slowly add the cream mixture to the kraut, stirring constantly.
4. This should make a thin gravy, like soup.
5. Salt to taste.
6. Add pepper.
7. Set aside on a very low fire.
8. Drop eggs (more or less, according to the number of servings desired) into the soup mixture and poach.
9. Keep on a low fire until the eggs are done.
10. Serve this with potatoes that have been boiled in the jackets.