Garbure Recipe – Eats Now

Name: Garbure
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound salt pork, diced; 4 small potatoes, peeled and halved; 2 garlic cloves, chopped; 2 leeks, trimmed, washed (page 465), and sliced; 2 carrots, cut into 2-inch lengths; 1 turnip, peeled and quartered; 1 small head of cabbage, cored and chopped; 1 cup dried large white beans, like Tarbais, cannellini, or limas, soaked overnight (or boiled for 2 minutes and soaked for 2 hours) and drained; 2 fresh thyme sprigs; 2 bay leaves; 5 fresh parsley sprigs; 5 whole peppercorns; 1/2 to 1 pound Duck Confit (page 330), goose confit, fresh garlic or sweet sausage, or a combination; Salt to taste

Servings: persons

1/4 pound salt pork, diced
4 small potatoes, peeled and halved
2 garlic cloves, chopped
2 leeks, trimmed, washed (page 465), and sliced
2 carrots, cut into 2-inch lengths
1 turnip, peeled and quartered
1 small head of cabbage, cored and chopped
1 cup dried large white beans, like Tarbais, cannellini, or limas, soaked overnight (or boiled for 2 minutes and soaked for 2 hours) and drained
2 fresh thyme sprigs
2 bay leaves
5 fresh parsley sprigs
5 whole peppercorns
1/2 to 1 pound Duck Confit (page 330), goose confit, fresh garlic or sweet sausage, or a combination
Salt to taste

1
Bring a large kettle of water to a boil.
2
Put the salt pork in a large saucepan over medium heat.
3
Cook, stirring occasionally, until the cubes brown nicely, adjusting the heat as necessary.
4
Add all the vegetables except the beans and continue to cook, stirring occasionally, until they brown a bit.
5
Add the beans, cover with water by about 2 inches, and bring back to a boil over high heat, then adjust the heat so the mixture simmers.
6
Add the thyme, bay leaves, parsley, and peppercorns (if you like you can tie them into a little cheesecloth bag first).
7
Simmer, uncovered, for about 2 hours, or until the beans and vegetables are tender.
8
Add the confit and/or sausage to the simmering soup and cook until the confit is warmed through and/or until the sausage is cooked through, 15 to 30 minutes more.
9
Remove the confit and/or sausage, slice, and divide among serving bowls.
10
Ladle the soup and its vegetables and beans into the bowls and serve hot.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound salt pork, diced, 4 small potatoes, peeled and halved, 2 garlic cloves, chopped, 2 leeks, trimmed, washed (page 465), and sliced, and more.

Yes, Garbure falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garbure

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