Garbure (French broth)

Prep: 30 mins
Cook: 90 mins
Garbure (French broth)
A lovely broth from France using salted pork, winter vegetables and of course, bread.
 

400g ham cut into large chunks

2 leeks sliced thickly

2 carrots peeled and roughly chopped

2 large onions chopped coarsely

2 turnips peeled and chopped

4 cloves garlic peeled and chopped

200g tinned butter beans, rinsed and drained

4 large potatoes, peeled and cubed

1 whole savoy cabbage cored, halved, and cut into strips

Bouquet garni (bay leaf, parsley stems, thyme)

Salt and whole peppercorns

1 loaf rustic loaf

Parmesan cheese, to serve

Make the bouquet garni by tying the herbs with string tightly.

In a large pot place the ham, leeks, carrots, onions, turnips, garlic, beans, potatoes and cabbage and cover with 2 litres of water.

Add the bouquet garni and a tablespoon of salt and a 12 peppercorns.

Cover and bring to a boil. Reduce the heat and let simmer for about 1.5 hours.

Slice the bread thickly then toast the bread and rub them with raw garlic.

Place all of the bread in a large wide oven-proof bowl, ladle the soup and vegetables over the bread, and sprinkle a grating of parmesan.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Cook until the cheese browns slightly then serve.

Serves
6

Preparation Time
30 minutes

Cooking Time
90 minutes

Main ingredients
Cheese, Pork, Vegetables, Bread

Recipe Type
Soups, Dinner, Bread

Cuisine
French

Level of Difficulty
Easy

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