Hearty French Garbure Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 1 ham hock or 2 confit duck legs 1 ham hock or 2 confit duck legs
• 1 cup (200g) white beans, soaked overnight 1 cup (200g) white beans, soaked overnight
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until fragrant.
2. 2.
   Add the sliced carrots, diced potatoes, and shredded cabbage to the pot. Stir and cook for a few minutes until slightly softened.
3. 3.
   Push the vegetables to one side of the pot and add the ham hock or confit duck legs. Brown the meat on all sides.
4. 4.
   Drain the soaked white beans and add them to the pot. Pour in the chicken or vegetable broth, ensuring that the ingredients are fully submerged.
5. 5.
   Add the bay leaves, dried thyme, salt, and pepper. Stir well to combine.
6. 6.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the ham hock or confit duck legs from the pot and shred the meat. Discard any bones or excess fat.
8. 8.
   Return the shredded meat to the pot and stir gently to incorporate.
9. 9.
   Adjust the seasoning if needed. Serve the Garbure soup hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Ham hock — If you prefer a leaner option, you can use smoked turkey leg instead of ham hock for a similar smoky flavor.
• Confit duck legs — If you can't find confit duck legs, you can substitute them with cooked chicken thighs or smoked sausage for a different flavor profile.
• White beans — If you're short on time, you can use canned white beans instead of soaking them overnight. Rinse them thoroughly before adding to the soup.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• Serve the Garbure soup with crusty bread on the side to soak up the delicious broth.
• Feel free to customize the vegetables based on what's in season or your personal preferences.
• The soup tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Don't be afraid to experiment with different herbs and spices to add your own twist to the Garbure soup.

Serving advice

Serve the Garbure soup in deep bowls, allowing the flavors to meld together. Garnish with fresh herbs like parsley or chives for a pop of color and added freshness. Accompany the soup with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Present the Garbure soup in rustic-style bowls, showcasing the vibrant colors of the vegetables and the tender shreds of meat. Sprinkle some freshly ground black pepper on top for an extra touch of elegance. Serve the soup with a side of crusty bread and a simple green salad to create a visually appealing and well-balanced presentation.