Monday, June 11, 2007

Cabbage Soup with Apples and Thyme

3 tablespoons butter
1 tablespoon olive oil

8 cups thinly sliced cored green cabbage (about 1 small or 1/2 large head)

1 large onion, chopped

8 large fresh thyme sprigs

6 cups low-salt chicken broth (I use veggie broth

1 1/4 pounds Golden Delicious apples (or other variety), peeled, cored, cut into 1/2-inch cubes

Chopped fresh thyme

Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté 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. (You might want to top it with a dollop of sour cream.)

Source: Bon Appetit

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