Cabbage Soup With Apples And Thyme

Recipe Ingredients

3 tablespoons	45ml	Butter
1 tablespoon	15ml	Olive oil
8 cups	1896ml	Thinly-sliced cored green cabbage
		= (abt 1/2 large head)
1		Onion - chopped (large)
8		Fresh thyme sprigs (large)
6 cups	1422ml	Low-salt chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 lbs	567g / 20oz	Golden Delicious apples - peeled, cored,
		And cut into 1/2" cubes
		Chopped fresh thyme - for garnish

Recipe Instructions

Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and saute 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, November 2002

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