Garbure (South-West French Soup)
Ingredients
- 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
- 400 g Flageolet beans
- 2 Confit duck legs shredded
- 1 Ham hock cooked ahead of time for approx. 2 hours
- to taste Celery leaf chiffonade
- to taste Flat leaf parsley
- to taste Black truffles grated
Instructions
- 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 chiffronade celery leaf, flat leaf parsley & grated black truffles.
