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.

　　

Ingredients

makes 4 servings

　　1 tablespoon extra virgin olive oil

　　3 tablespoons butter

　　1 large onion, sliced

　　1 small head of cabbage, just over a pound, preferably Savoy, cored and shredded

　　10 fresh thyme sprigs

　　Salt and black pepper to taste

　　6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)

　　3 Golden Delicious or other good apples, peeled, cored, and cubed

　　

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.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.