Apple Cabbage Soup

Ingredients

• 4 granny smith apples
• 1 cup leek
• 3 cups red cabbage
• 2 tablespoons unsalted butter
• 2 bay leaves
• 1 cinnamon stick
• 1/2 cup french brandy
• 1 teaspoon fresh ginger
• 1 liter applewood white wine
• 4 cups chicken stock
• 4 cups vegetable stock
• 1 teaspoon raw sugar
• 1/4 teaspoon ground cinnamon

Directions

1. 1

   Peel, core and dice apples. Place apples in lemon water. Slice cabbage very thin and place in water.

2. 2

   Chop the leeks; white part only and wash leeks well. Place in cold water.

3. 3

   Drain apples, cabbage and leeks. Place in bowls and set aside.

4. 4

   In a 5-quart pot add butter, leeks, bay leaves and cabbage. Saute until cabbage is soft about 4-5 minutes. Add apples saute 3-4 minutes.

5. 5

   Add cinnamon stick and brandy. Reduce the brandy by half.

6. 6

   Grate the fresh ginger and add to the soup.

7. 7

   Add Applewood White Wine, chicken stock, vegetable stock and raw sugar to the soup. Stir the soup well and bring to a full boil.

8. 8

   Reduce the soup to a simmer for 20-25 minutes.

9. 9

   Remove the bay leaves and cinnamon stick.

10. 10

    Adjust the seasoning with ground cinnamon.

11. 11

    CHEF'S NOTE: Applewood White Wine is from "The Apple Barn Winery Sevierville, TN.

12. 12

    CHEF'S NOTE: The soup can be served Hot or Chilled.

13. 13

    Garnish: Diced Red Apples.