Garbure
Preparation: 30 minutes
Cooking Time: 2 ½ hours approx.
Easy
Ingredients (for 8 people):
- 500 g carrots
- 500 g leeks
- ten potatoes
- 500 g turnips
- 200 g haricot beans
- 100 g broad beans
- 2 onions
- 4 cloves garlic
- a bouquet garni: parsley, bay and thyme
- 1 large green cabbage
- 6 pieces of goose confit or salt pork
- 100 g of fatty bacon or a soup spoon of goose fat
- a few fine slices of stale bread
- salt and pepper
1. Bring 5 litres of water to the boil in a large pot: add the vegetables,
finely chopped: carrots, leeks, potatoes, turnips, haricot beans and broad
beans.
Then add the goose confit, the onions, the chopped garlic and the
bouquet garni.
Do not forget salt and pepper.
2. Leave to simmer gently for about 2 hours. Cover the pot while it is
cooking to avoid too much liquid evaporating.
3. Cut the cabbage into pieces and blanch for 5 minutes in a pan of
boiling water. Then pass it under cold water from the tap and strain. Put it
into the pot with the fatty bacon.
4. Finish cooking.
The garbure should be thick.
Serving
1. Remove the bouquet garni.
2. Toast the stale slices of bread and place them in the bottom of the
serving dish.
3. Pour the garbure on top, and season to taste.
4. Serve the meat separately, also offering your guests oil and vinegar
if they wish.
