Title: Apple and Cabbage Soup - Fine English Cookery
Categories: Soup British Fruit Vegetable
Yield: 4 Servings

1/2	lg	White cabbage
3	md	Onions
1	cl	Garlic; crushed
4	lg	Green apples
2	oz	Butter
3	pt	Vegetable or chicken stock
		Salt & freshly ground pepper
1	ts	Castor (superfine) sugar
1	tb	Green ginger

: Finely shred the cabbage and slice the onions. Peel and core the apples and cut into even-sized pieces.

: 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.

: Simmer until the cabbage is just tender. Pass through a blender or Mouli. Season with salt, pepper, and sugar.

: Re-heat the soup and serve with a little chopped green ginger in each bowl. _Fine English Cookery_ Michael Smith, 1973. Faber & Faber, London. ISBN 0-571-11128-9. Typos by Jeff Pruett.

From: Jeff Pruett Date: 06 Sep 97 National Cooking Echo Ä

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