Garbure

Name: Garbure
Cuisine: France
Ingredients: 1 tbsp chopped parsley; pinch of thyme; salt and freshly ground pepper; salt and freshly ground pepper; 2 cloves of garlic, finely chopped; 55g/2oz goose fat or 1 tbsp each of vegetable oil and butter; 55g/2oz goose fat or 1 tbsp each of vegetable oil and butter; 55g/2oz goose fat or 1 tbsp each of vegetable oil and butter; croûtons, to serve; 450g/1 lb piece of gammon; 1 bayleaf; 1 bouquet garni; 1 large onion, finely chopped; 350g/12oz spring cabbage, shredded; 1 large potato; 1.2litres/2 pints water; 1 carrot; 1 small swede

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a French cabbage soup, not unlike the Italian minestrone but without the pasta. A good hearty meal in itself. The goose fat gives an inimitable flavour and can be bought in cans in good grocery stores or delicatessens.

Ingredients

450g/1 lb piece of gammon
1.2litres/2

Europe
France
Spicy
Gluten-free
Soup
Mediterranean

Method

Put the gammon in a pan, add the water and bring to the boil. Reduce the heat and simmer until the gammon is cooked. Remove gammon and set aside. In the meantime peel the potato, swede and carrot and chop into smallish chunks. Cook these root vegetables in the stock and add the bouquet garni and the bayleaf. Wash the cabbage and shred. Gently fry the onion and garlic in the goose fat, add the p