Garbure

Name: Garbure
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 bouquet garni (bay, thyme, parsley, sage, marjoram); 1 bouquet garni (bay, thyme, parsley, sage, marjoram); 1 bouquet garni (bay, thyme, parsley, sage, marjoram); 1 bouquet garni (bay, thyme, parsley, sage, marjoram); 2 cloves of garlic, crushed, peeled and chopped; 2 onions, chopped; 1 bouquet garni (bay, thyme, parsley, sage, marjoram); 1 bouquet garni (bay, thyme, parsley, sage, marjoram); 2 tbsp confit d’oie; 200 g green or white cabbage, chopped; 200 g green or white cabbage, chopped; 350 g potatoes, chopped; 6 slices brown rustic bread; freshly ground black pepper; sea salt; 200 g shelled broad beans; 500 g uncooked ham or bacon, chopped; 1.2 litres water; 300 g haricot beans; 500 g uncooked ham or bacon, chopped; 300 g Roquefort

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This is a very old winter soup recipe from the south-west of France. Everyone has a slightly different version of it, but it should always be rich, thick, tasty and satisfying. It is one of those dishes that is best reheated, so if you can’t resist eating it all straight away, make double.

Ingredients

300 g haricot beans
500 g uncooked ham or bacon, chopped

Europe
France
Soup
Mediterranean
Winter

Method

Soak the beans overnight in plenty of cold water. Drain and rinse them, place in a large saucepan with the ham or bacon, water, bouquet garni, onions and garlic, cover, bring to the boil and simmer for an hour and a half. Add the chopped potatoes, cabbage, confit d’oie and broad beans and simmer for a further 45 minutes. Season to taste – although sometimes the cured ham or bacon has enough nat