Cabbage Soup With Apples And Thyme

By á-170456

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 8 cups thinly-sliced cored green cabbage (abt 1/2 large head)
• 1 large onion chopped
• 8 large fresh thyme sprigs
• 6 cups low-salt chicken broth
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/4 pounds Golden Delicious apples peeled, cored, and cut into 1/2" cubes
• Chopped fresh thyme for garnish

Details

Servings 4

Preparation

Step 1

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. (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 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.

This recipe yields 4 to 6 servings.