Instructions
Combine oil and 1 tablespoon of butter in a medium saucepan over medium-high heat. When the butter is melted, add onion and cabbage. Cook until
the vegetables begin to brown and wilt, stirring occasionally, 5 to 7 minutes. Add 5 thyme sprigs, cooking for a few more minutes. Sprinkle in salt and pepper. Add stock, turning heat to medium. Stir
occasionally as it is heating. Add remaining butter in a separate skillet over medium-high heat. When the foam from the butter subsides, add apples. Cook, stirring occasionally, until browned and tender,
about 10 minutes. Sprinkle remaining thyme leaves stripped from the sprigs over the apples. Salt lightly. Taste soup, adjusting seasoning if needed. Remove sprigs of thyme. Serve soup garnished with
chunks of apple.
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