Ingredients

• 1 ½ quart chicken stock
• 1 tablespoon fresh thyme or 1 pinch dried thyme
• 3 cups heavy cream
• Salt
• pepper

Directions

• Directions
• 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 with salt and pepper.
• When serving reheat soup if necessary and pout into warm soup bowls. Garnish with shredded fish.