Instructions: PREPARATION: 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.

SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish with shredded fish.

NOTES : Bacon and onions burnish this homey cream soup.

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