Garbure (French broth)
Prep:
30 mins
Cook:
90 mins
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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