Alsatian Cabbage Soup

2 slices of bacon, diced

1 T. bacon drippings

1 medium onion, diced

1/2 medium green cabbage, thinly sliced

2 carrots, shredded coarsely

1/4 C. of dry white wine

1 t. of fresh thyme or 1/2 t. of dried thyme

6 C. of chicken broth

1/2 t. milled black pepper

Thinly peeled slices of apple

4 T. 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.