Garbure Béarnaise
Garbure Béarnaise is a traditional French bean and cabbage soup from the Béarn region, known for its hearty mix of vegetables and savory duck confit. This French vegetable stew blends flavors of smoked bacon, potatoes, and fresh herbs, making it an ideal choice for those seeking a hearty French soup to warm up with in winter months. Whether served as a main course or starter, this Garbure Béarnaise recipe will impress with its rich, comforting taste.
Servings: 10
Calories: 350kcal
Ingredients
- 1 small Savoy cabbage, coarsely chopped
- 2 medium onions, chopped
- 2 medium leeks, cut in julienne style
- 0.5 cup duck fat
- 1 pound navy beans
- 5 quarts water, (1 quart = 4 cups)
- 2 pounds turnips, sliced
- 3 small carrots, sliced
- 20 pieces green beans, cut into ½ inch pieces
- 8 medium potatoes, peeled and diced
- 1 bouquet garni, removed before serving
- 6 legs duck confit
- 6 cloves garlic, minced
- 1 pound smoked bacon
- Salt and pepper to taste, to taste
- 1 bunch parsley, chopped
Instructions
- The day before: Soak the navy beans overnight or at least for several hours. Drain and rinse them.
- Make the soup: Wash and prepare the vegetables. Sweat the onions, cabbage, and leeks in the duck fat. Add water and all ingredients except the potatoes. Cover the pot and cook the soup slowly over medium heat for about 1 and 1/2 hours. Add the peeled cut potatoes, and cook for 30 minutes or until soft. Add more water as needed.
- At this point, taste the seasonings and add salt and pepper (it may need very little salt because of the confit). Remove the bouquet garni, and then serve it hot, accompanied by slices of French bread. Garbure should be served at the table steaming hot.
Notes
My grandmother Augusta used to cook the Garbure like nobody else. She fed the pot all winter long on a wood stove, and the perfume of the soup wafted all over the neighborhood. You can read about making the Garbure in my culinary memoir "A Gourmand in Training" (Child to Chef Book 1).
Cooking Tips for Garbure Béarnaise
- Use Quality Duck Confit: Duck confit is essential for authentic flavor, so choose high-quality confit if possible. If making your own, prepare it a day or two in advance to allow the flavors to develop.
- Layer the Ingredients: Traditional garbure develops a complex flavor through layers. Start with the duck fat and slowly sauté the leeks, onions, and garlic to create a rich base. Adding the vegetables gradually allows them to soften and release flavor before combining with the beans and duck.
- Pre-soak Beans: Pre-soak the navy beans overnight to reduce cooking time and ensure even cooking. This also helps them absorb the savory flavors of the broth better.
- Low and Slow Cooking: Garbure is traditionally a long-simmered soup. A slow simmer over two hours allows the flavors to meld perfectly, creating a deep and comforting taste.
- Adjust Seasoning After Cooking: With the salty smoked bacon and duck confit, taste the soup before adding salt. Add pepper and salt, if necessary, only at the end to avoid over-seasoning.
- Add Potatoes Toward the End: Potatoes cook faster than beans and cabbage, so add them in the last hour of cooking to keep them from becoming too soft or breaking down.
- Finish with Fresh Herbs: A sprinkle of chopped parsley just before serving adds freshness to this rich soup. You can also add a small drizzle of duck fat on top for added flavor.
These tips will help you achieve a more balanced, flavorful, and traditional Garbure Béarnaise.
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