Jersey Cabbage and Apple Soup with Brown Butter Croutons

In a large pot, combine the cabbage, apples, onion, vegetable broth, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cabbage is tender.

While the soup simmers, prepare the brown butter croutons. Preheat oven to 375°F (190°C).

In a skillet over medium heat, melt the butter. Continue cooking, swirling the pan frequently, until the butter turns a nutty brown color and has a rich aroma (about 3-5 minutes). Be careful not to burn it.

Remove the skillet from the heat. Toss the bread cubes with the brown butter, ensuring they are evenly coated.

Spread the buttered croutons in a single layer on a baking sheet.

Bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.

Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return to the pot.

Taste and adjust seasoning as needed.

Serve the soup hot, topped with the brown butter croutons and a sprinkle of fresh parsley (if using).