Garbure

Name: Garbure
Yield: 3 servings
Cuisine: French
Ingredients: 1/2 green cabbage, shredded; 250g dried white beans, soaked; 2 carrots, 2 turnips, 2 potatoes and 1 leek, chopped; 2–4 confit duck legs; A ham hock or piece of ham; Garlic, onion and a bouquet garni; Country bread

Garbure/gar-BOOR/

Also known as: Garbure Béarnaise, Gascon Cabbage and Bean Soup

About this dish

A thick, hearty soup of cabbage, white beans, root vegetables and confit duck or ham from south-west France.

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Ingredients

🥬1/2 green cabbage, shredded

🫘250g dried white beans, soaked

🥕2 carrots, 2 turnips, 2 potatoes and 1 leek, chopped

🦆2–4 confit duck legs

🥓A ham hock or piece of ham

🧄Garlic, onion and a bouquet garni

🍞Country bread

Method

Serves 3

Simmer the beans and ham with the bouquet garni in 3 litres of water for 1 hour.

Add the root vegetables, leek, onion and garlic and simmer for 30 minutes.

Add the cabbage and duck confit and cook for 30 minutes more.

Take out the meat, pull it apart and return it to the pot.

Serve very thick, poured over slices of bread.

✓ What Makes it Authentic

Garbure is the farmhouse soup of Gascony and Béarn; it is so thick that a ladle should stand up in it.

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