Garbure Recipe - Cooking Index
Garbure Recipe - Cooking Index
Garbure, a vegetable soup, is such a popular dish in Anglet, a town next door to Biarritz, that it hosts an annual festival in the soup's honor. The event is sponsored by the local Confrèrie de la Garbure (Brotherhood of Vegetable Soup). The members promote the traditions of true garbure to ensure they are carried on by successive generations. A hotly contested cook-off climaxes the festival. Garbure is made in every season, changing its character with whatever produce is available. The fall and winter version features root vegetables. When fava beans arrive in spring, they, too, are added. And in summer the soup contains green beans, tomatoes, and new potatoes. What should remain constant are the ham, white beans, and cabbage.
Courses: Soup| 4 | Water | |
| 2 cups | 320g / 11oz | Dried white navy beans - soaked in water |
| For 8 to 10 hours | ||
| 1 | Bouquet garni | |
| 1 lb | 454g / 16oz | Ham shank |
| 2 lbs | 908g / 32oz | Carrots - coarsely chopped (medium) |
| 1 lb | 454g / 16oz | Celery root - peeled, and (medium) |
| Coarsely chopped | ||
| 1 | Onion - coarsely chopped (medium) | |
| 2 | Turnips - peeled, and (medium) | |
| Coarsely chopped | ||
| 1 lb | 454g / 16oz | Butternut squash - unpeeled, seeded, |
| And chopped into 1" cubes | ||
| 1 | Cabbage - cored, and (small) | |
| Sliced into 1"-thick strips | ||
| 3 | Leeks - trimmed, and | |
| Coarsely chopped | ||
| 1/2 cup | 118ml | Garlic cloves |
| 2 tablespoons | 30ml | Kosher salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
| 10 oz | 284g | Haricot verts (green beans) - trimmed, and |
| Cut into 1" pieces | ||
| 1 cup | 160g / 5.6oz | Cooked peeled fava beans |
Place 4 quarts water, the white beans, the bouquet garni, and the ham shank in a large, heavy-bottomed saucepan over high heat. Cover and bring to a boil. Simmer for 15 minutes, then add the carrots, celery root, onion, turnips, squash, cabbage, leeks, garlic, salt, and pepper. Return to a boil, lower the heat, and sumner, covered, for 30 minutes.
Add the haricots verts and cook until just cooked through, about 10 minutes.
Add the fava beans and cook until they are just warmed through, 1 to 2 minutes.
Remove the bouquet garni and the ham shank. Discard the bouquet garni and reserve the ham shank.
This recipe yields 6 to 8 servings.
Source:
Cookbook Digest, Nov/Dec, 1999
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