Once the daily sustenance of Gascon farmers, Garbure is a substantial soup built around cabbage, root vegetables and duck confit, simmered long and slow into a deeply comforting, complete meal in a single pot.
Ingredients
- 1/2 green cabbage, shredded
- 2 potatoes, diced
- 2 carrots, diced
- 1 onion, chopped
- 200 g dried white beans, soaked
- 2 duck confit legs
- Salt and pepper, to taste
Instructions
- Place the beans, carrots, onion and potatoes in a large pot, cover with water, and simmer for 45 minutes.
- Add the cabbage and duck confit (with a little of its fat), and continue simmering for a further 45 minutes.
- Season to taste, adding water if needed to keep a good soup consistency.
- Shred the duck meat back into the soup before serving.
Garbure is traditionally finished with a splash of red wine swirled into the last spoonful — a custom known as “faire chabrot”.
