Cabbage Soup with Apples and Thyme

3 tbsp butter
1 large onion, chopped
1 tbsp olive oil
8 large sprigs fresh thyme
8 cups thinly sliced cored green cabbage
6 cups chicken broth

Melt 1 tbsp butter with oil in heavy large pot over medium high heat. Add cabbage and onion sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer, Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. ( Soup can be made one day head, Cover and refrigerate. Heat before serving.

Melt remaining 2 tbsp butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring g occasionally, about 12minutes. Season with salt and pepper.

Remove thyme sprigs from soup. Ladle soup into bowls, garnish with apples and chopped fresh thyme and serve.

Serves 4-6