Cabbage and Apple Soup

Thursday, 04 October 2007

This soup is a country variation on the wonderful old French tradition known as “Soupe Bonne Femme,” or “good housewife soup.” Most typically made with leeks and potatoes, the essential process remains the same regardless of what vegetables are used.  Here, the leek is replaced with onion and the potatoes are replaced with cabbage and apples to make a hearty dish out of whatever one can find in the provender, or kitchen garden. Make sure you use the most flavorful chicken broth you can find. 1 medium yellow onion, peeled and thinly sliced (about 1 1/2 cups) 1/4 cup butter 1/4 head, green cabbage, thinly sliced (about 4 cups) 2 medium apples, cored but not peeled, sliced thin 4 cups chicken broth or vegetable broth 2 teaspoons kosher salt, or to taste 1 teaspoon freshly ground black pepper 1.) In a large soup pot with a thick base, melt the butter over medium-low heat and “sweat” the onion; that is cook the onion, covered until it is tender, about 5 minutes. 2.) Increase the heat to medium high and cook, stirring just until the onion begins to color, about 2 minutes. Stir in the cabbage and apple and cook until the cabbage is wilted, about 5 minutes more.  Stir in the broth and bring the mixture to a boil. 3.) Cover the pot and reduce heat to low. Let the soup simmer gently until the cabbage is very tender and the flavors have melded, about 15 minutes. Copyright, Greg Atkinson

 

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