Garbure Gasconne

Name: Garbure Gasconne (Gascon Vegetable Soup)
Yield: Serves 8
Cuisine: France
Ingredients: ¾ cup/275 g dried white kidney beans, preferably cannellini; 1 onion, studded with 2 whole cloves; ¾ cup/275 g dried white kidney beans, preferably cannellini; 1 bouquet garni; 3 tablespoons/45 g butter; 1 onion, studded with 2 whole cloves; 1 small carrot; toasted croûtes made with ½ slim baguette, brushed with melted butter; 1 cup/100 g grated gruyère cheese; 2 tablespoons chopped fresh parsley; 2 or 3 stalks celery, thinly sliced; ¼ head green cabbage (about 1 pound/450 g), shredded; 2 waxy potatoes, peeled and thinly sliced; 5 or 6 garlic cloves, thinly sliced; 3 leeks (about 1 pound/450 g total), white part only, thinly sliced; 3 leeks (about 1 pound/450 g total), white part only, thinly sliced; 2 large carrots, thinly sliced; 1 turnip, thinly sliced; 2 quarts/2 liters veal or chicken broth or water, more if needed; 2 quarts/2 liters veal or chicken broth or water, more if needed; toasted croûtes made with ½ slim baguette, brushed with melted butter; toasted croûtes made with ½ slim baguette, brushed with melted butter; salt and pepper; salt and pepper; 2 quarts/2 liters veal or chicken broth or water, more if needed; 2 legs confit de canard

Gascon Vegetable Soup

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Garbure is an archetypal hearty country soup found in Gascony, the southwestern region of France famous for its gourmandise. Almost any vegetable that can be simmered in broth can go into it. When ham, salt pork, or goose confit is added, it transcends mere soup, becoming a stew that is thick enough to support a spoon upright. Elaborate versions may be served in two stages: first comes a broth, then a gratin of simmered vegetables and meats. I enjoy this simpler version of beans and sliced

Ingredients

Europe
France
Mediterranean
Gascony
Soup

Ingredients

Method