Ingredients with Measurements:
- 1 lb. dried white beans, soaked overnight
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 quart chicken stock
- 1 lb. duck confit, shredded
- 1 lb. smoked ham hock
- 1 lb. smoked sausage, sliced
- 1 head of cabbage, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Cheesecloth and kitchen twine
Step-by-step instructions:
1. Drain the soaked beans and rinse them under cold water. Set aside.
2. In a large pot or Dutch oven, sauté the onion, carrots, celery, and garlic until softened.
3. Add the bouquet garni, chicken stock, ham hock, and smoked sausage to the pot. Bring to a boil, then reduce the heat and let simmer for 30 minutes.
4. Add the soaked beans and shredded duck confit to the pot. Simmer for another 30 minutes.
5. Add the chopped cabbage to the pot and simmer for an additional 30 minutes or until the vegetables are tender.
6. Remove the ham hock and bouquet garni from the pot. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Simmer over low heat.
Serving size:
6-8 servings.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Navy beans can be substituted for white beans.
- Smoked turkey or bacon can be substituted for the ham hock.
- Kielbasa or chorizo can be substituted for the smoked sausage.
Variations:
- Add diced potatoes to the pot for a heartier soup.
- Use lamb or pork confit instead of duck confit.
- Add diced tomatoes for a slightly acidic flavor.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Shred the duck confit before adding it to the pot for easier eating.
- Use a slotted spoon to remove any excess fat from the soup.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
Chopped parsley or chives can be sprinkled on top.
Pairings:
Pair with a full-bodied red wine, such as a Bordeaux or Cabernet Sauvignon.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken stock or water to thin it out.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that all ingredients are cooked through.
Food history:
Garbure is a traditional French soup that originated in the Gascony region. It was originally a peasant dish made with whatever vegetables and meats were available.
Flavor profiles:
This soup is hearty and flavorful, with smoky and savory notes from the ham hock and sausage, and rich umami flavors from the duck confit.
Serving suggestions:
Serve with a slice of crusty bread to soak up the flavorful broth.
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Region: French