Serves 4 to 6
-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and 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
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, to taste.
Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.
From epicurious.com, 11/02