CABBAGE SOUP WITH THYME AND APPLES

Cabbage Soup with Thyme and Apples image

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
3 tablespoons butter
1 large onion, sliced
1 small head of cabbage, just over a pound, preferably Savoy, cored and shredded
10 fresh thyme sprigs
Salt and black pepper to taste
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
3 Golden Delicious or other good apples, peeled, cored, and cubed

Steps:

In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high. When the butter melts, add the onion and cabbage and cook, stirring occasionally, until they wilt and begin to brown, 10 to 15 minutes. Add 8 of the thyme sprigs and cook for a few minutes more. Sprinkle with salt and pepper.
Add the stock and turn the heat to medium; stir occasionally as it heats. Put the remaining butter in a skillet and turn the heat to medium-high. When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes. Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks.