The thyme really shines in this soup, which is unusual for its use of sautéed apples as a slightly crisp, sweet garnish. In the old days, during times of bounty, a piece of meat would be added with the cabbage; you can do that too, but the cooking process will get much longer. I find this light, first-course soup much more useful without it.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks.
