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Cream of Cabbage Soup with Smoked Fish

1 Head Savoy cabbage or green cabbage
1 Spanish onion
3 oz Smoked trout or smoked salmon
1 1/2 qt Chicken stock
1 tb Fresh thyme or 1 pinch dried thyme
3 c Heavy cream

Cut cabbage into 1-inch dice. Cut the bacon into fine dice. Mince the onion. Cut the fish into shreds. Heat the chicken stock.

Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes. Add onion and cook over medium heat until tender, about 5 minutes. Add cabbage and dried thyme, if using, and cook until cabbage is soft, about 5 minutes.

Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and cook about 20 minutes. Add the heavy cream and return soup to a boil. Add fresh thyme, if using, and season to taste with salt and pepper.

Recipe can be made to this point a day ahead.

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