A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Thursday, September 30, 2010

Cabbage and Apple Soup

Since yesterday I posted a recipe from my sister-in-law, Andrea, I thought I might as well post another apple recipe from a different Andrea today! My brother-in-law's girlfriend forwarded me the recipe she used (from Epicurious.com) to make an interesting apple dish; cabbage soup with apples and thyme. On a cool misty evening, it was nice to start off our apple-filled meal with a warm bowl of savory soup!

3 tbsp butter (Earth Balance to make it Vegan)
1 tbsp olive oil
8 cups thinly sliced green cabbage
1 large onion, chopped
8 thyme sprigs
6 cups chicken or vegetable broth
1 1/2 pounds apples, peeled, cored and cut into cubes

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.

Melt the 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.

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