Sauerkraut soup with cheese

Zuurkoolsoep met kaas

for 4-6 people:
5 deciliter / 2 cups dry white wine (Riesling)
or pilsner beer
5 deciliter / 2 cups water
4 vegetable stock cubes
500 grams / 1 lb 2 oz. sauerkraut, drained
8 long shallots or 2 medium-size leeks
3 tbsp cornstarch
2 deciliter / 3/4 cup cream
300 grams / 11 oz. aged Gouda
2 tbsp parsley

Put wine (or beer) with the water in a pot and boil. Let the stock cubes dissolve. Chop or cut the sauerkraut, thinly slice the shallots or leeks and add to the stock. Gently boil for five minutes. Sprinkle in the cornstarch and stir well. Add the cream and bring to a slow boil. Simmer for another five minutes, stirring regularly.

Cut, grate or chop the cheese into smallest pieces.

Pour the soup into a heated bowl, fold in the cheese and sprinkle with finely chopped parsley. Serve with oven-toasted wholewheat buns or baguette.