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Garbure

The great cabbage soup of Gascony: white beans, winter vegetables and green cabbage simmered slowly with salted pork, finished with a leg of duck confit and a slice of country bread. Thick enough that the spoon should stand up in it.

MainsUnder 400 kcal
115 min20 prep · 95 cookMedium317 kcalper serving
Garbure

Instructions

  1. The night before, put 50 g of dried Tarbais beans in a bowl, cover generously with cold water and leave to soak for at least 8 hours. Drain and rinse before cooking.
  2. Chop 30 g of onion, slice 50 g of leek into 1 cm half-moons, dice 50 g of carrot and chop 1 clove of garlic. Melt 1 tsp of duck fat in a small heavy casserole over a low heat and sweat the vegetables for 5 minutes without colouring, until the onion is translucent.
  3. Add the drained beans, 25 g of ventrèche in one piece, 1 bouquet garni and 600 ml of cold water. Bring to a bare simmer, skim the grey foam, cover and cook very gently for 60 minutes, until the beans are tender but still whole. Do not salt yet, salt at this stage toughens the skins.

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Per serving

317kcal
10gprotein
37gcarbs
16gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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