Cabbage Soup With Apples And Thyme Food

CABBAGE SOUP WITH THYME AND APPLES

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.

CABBAGE APPLE SOUP

Steps:

• Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
• Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
• Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

CABBAGE SOUP WITH APPLES

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 the vegetables wilt and begin to brown, 5 to 7 minutes. Add 5 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 browned and tender, about 10 minutes. Strip the leaves from the remaining 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

APPLE CABBAGE SOUP

Steps:

• Peel, core, dice Red Delicious, Granny apples and place in lemon water.
• In a large soup pot melt butter. Add bay leaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes.
• Add VOSP Cognac and reduce liquid by half.
• Add Applewood White Wine or Riesling, vegetable stock and raw sugar. Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes.
• Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon.
• Garnish: Fine Diced Red Apples and serve in warm bowls.
• CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.

CREAMY CABBAGE SOUP WITH GRUYèRE

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

CABBAGE SOUP WITH APPLES AND THYME

Steps:

• Melt 1 tablespoons butter with oil in a heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add the thyme sprigs or dried thyme and sauté a minute longer. Add broth and bring to a boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
• Melt remaining 2 tbsps. butter in a heavy large skillet over medium-higih heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Remove thyme sprigs, if used from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.