Cabbage Soup with Apples & Thyme

By January 22, 2011Uncategorized

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3 tablespoons butter

1 tablespoon olive oil

8 cups sliced cored cabbage (about 1/2 large head)

1 large onion, chopped

8 large fresh thyme sprigs

6 cups low-salt chicken broth
2 apples, 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. Adapted from Bon Appetit, Nov. 2002.

Terra

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