September Recipe: Warming French Garbure

by Bread & Honey

September 04th 2019

The word Garbure really means soup of the South-West of France containing cabbage, meat such as duck or pork (we especially like goose confit!) & seasonal veggies.

A delicious dish that can be found on our Bowl Food menus – bring on those Autumn veggies!


Recipe for 4 – 6 portions

1 Onion, chopped

1 Leek, cut same as celery

2 cloves garlic, peeled & crushed

1.5 ltrs Ham stock

2 sticks celery, diced ½” thick

1 Carrot, diced ½” thick

1 Potato, peeled & diced ½” thick

1 Turnip, peeled & diced ½” thick

6 – 8 leaves Savoy cabbage

1 Bay leaf

400g Flageolet beans

2 Confit duck legs, shredded

Ham hock (cooked ahead of time for approx. 2 hours)


Gently cook the onion, leek & garlic in a little oil & butter until soft.

Add the stock, bring to a boil & then simmer for 30 minutes

Add celery, carrot, potato & turnip; continue to simmer for another 30 minutes.

Add the cabbage & beans; simmer until cabbage is tender.

Shred & add cooked meats.

Finish with chiffonade celery leaf, flat leaf parsley & grated black truffles.

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