Fine English Cookery/Michael Smith 1998

Apple and Cabbage Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
half a large white cabbage 3 medium-sized onions 1 crushed clove garlic
4 large green apples 60 g/2 oz butter 1-1/2 litres/3 pints vegetable or chicken stock
1 tsp castor sugar salt and freshly ground pepper 1 tbsp green ginger



1 Finely shred the cabbage and slice the onions. Peel and core the apples and cut into even-sized pieces.
2 Melt the butter in a heavy-bottomed pan, taking care not to let it colour. Add the cabbage, onions and apples and sweat over a low heat, tossing the pan frequently. Add the garlic and cover with the cold stock.
3 Simmer until the cabbage is just tender. Pass through a blender or Mouli. Season with salt, pepper and the sugar.
4 Re-heat the soup and serve with a little chopped green ginger in each bowl.

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