Garbure (Garbure)
Overview
Garbure is a thick cabbage and bean soup from Gascony and the Béarn in south-west France. Cabbage, white beans, potatoes, carrots, turnips and leeks are simmered slowly with garlic, herbs and cured ham, and often with duck or goose confit. The soup is so thick that, by tradition, a spoon should be able to stand up in it. It is served with bread, and sometimes the vegetables and meat are eaten separately from the broth. It is a classic farmhouse dish of the Pyrenean foothills.
Pictures
History
Garbure has long been the daily soup of peasant households in Gascony and Béarn, cooked in a large pot over the fire. Confit and ham reflect the region's tradition of preserving duck, goose and pork. Today it is celebrated at local festivals and is a symbol of south-western French cooking. Each village has its own version, and recipes are passed down through families.
Main ingredients
Cabbage, white beans, potatoes, duck confit, ham, garlic. The soup is built on ham broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~170 min
Ingredients
- 1/2 savoy cabbage, shredded
- 300 g cooked white beans
- 3 potatoes, 2 carrots, 1 turnip, 1 leek
- 200 g cured ham, 2 duck confit legs
- 4 garlic cloves, thyme, bay
- 2 l water
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the ham with garlic and herbs in the water for 30 minutes.
- Add potatoes, carrots, turnip and leek and cook for 30 minutes.
- Add cabbage, beans and duck confit and cook for 45 minutes.
- Season and serve very thick with bread.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.