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Food
Alsatian Cabbage Soup

2 slices of bacon, diced
1 tablespoon bacon drippings
1 medium onion, diced
1/2 medium green cabbage, thinly sliced
2 carrots, shredded coarsely
1/4 cup of dry white wine
1 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme
6 cups of chicken broth
1/2 teaspoon milled black pepper
Thinly peeled slices of apple
4 tablespoons crumbled blue cheese

Fry bacon in skillet until crisp. Remove with slotted spoon and drain on paper towel. Heat drippings in Dutch oven and saute onion. Add cabbage, carrots, wine and thyme; cover and cook over medium heat, stirring often, about 10 minutes. Add broth; bring to boil. Add pepper.

Ladle into bowls and float apple slices on top. Garnish with bacon bits and blue cheese. Makes 6 servings.

Thursday, October 25, 2001

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