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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