|Cabbage and Apple Soup|
by Chef Avram Wiseman
Here’s one of my comfort classics: A sweet and spicy cabbage and apple soup that is sure to warm you down to your toes, perfect as a first course on Thanksgiving.
3 oz. clarified margarine
In a large heavy bottomed sauce pot melt the margarine. Add the cabbage, onions and grated apple and cook for 10 minutes, mixing frequently. Add the garlic, sugar, caraway and paprika and continue to cook. Add the chicken stock and bring to a boil. Simmer for 30
Season with salt and white pepper. Add vinegar and sour salt. Add the cooked noodles. Boil and serve very hot. May be garnished with a dollop of pareve sour cream.
Yield: Serves 6
Recipes: Soups, Parve, Kosher