Cabbage Soup with Apples and Thyme
- 3 tablespoons butter
- 1 tablespoon olive oil
- 8 cups thinly sliced cabbage (about 1/2 large head)
- 1 large onion, chopped
- 8 large fresh thyme sprigs
- 6 cups chicken broth
- 1 1/4 pounds 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. (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.
Bon Appétit | November 2002