Ingredients:

• 4 cups cabbage, chopped about 2 lbs.
• 2 potatoes, cubed
• 1 rib celery, chopped
• ½ cup diced carrot
• sprig of thyme
• salt and pepper to taste
• 2 cup chicken stock
• 1 cup grated swiss cheese

Directions

In large soup pot place all ingredients. Add enough water to cover vegetables. Bring to a boil, reduce heat to a simmer and cook for 1 hour. When vegetables
are soft remove sprig of thyme, and pour into food processor or blender to puree
until smooth. Bring back to a boil and serve with grilled cheese sandwiches.
Place one tablespoon grated cheese in bowl. Ladle soup over cheese.