Apple Cabbage Soup - cooking recipe

Ingredients

2 Red Delicious apples (Fine Diced)
6 granny smith apples (Medium Diced)
2 tablespoons unsalted butter
2 bay leaves
1 cup leek (Fine Diced)
2 teaspoons minced garlic cloves
5 cups green cabbage (Sliced Thin)
1 tablespoon fresh thyme (Chopped)
1 tablespoon winter savory (Chopped)
1 teaspoon fresh ginger (Grated)
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/4 cup cognac (VSOP)
1 cinnamon stick
1 liter riesling wine (Applewood White Wine)
6 cups vegetable stock
1 teaspoon raw sugar
2 tablespoons apple liqueur (Apple Pucker)
1/4 teaspoon ground cinnamon

Preparation

Peel, core, dice Red Delicious, Granny apples and place in lemon water.
In a large soup pot melt butter. Add bay leaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes.
Add VOSP Cognac and reduce liquid by half.
Add Applewood White Wine or Riesling, vegetable stock and raw sugar. Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes.
Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon.
Garnish: Fine Diced Red Apples and serve in warm bowls.
CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.