Ingredients with Measurements:
- 1 pound pork belly, cut into small pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 2 cups water
- 2 cups white beans, cooked
- 2 apples, peeled and chopped
- Salt and pepper, to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the pork belly and cook until browned, about 5 minutes.
3. Add the onion, garlic, carrots, celery, leek, bay leaf, thyme, and rosemary. Cook until the vegetables are tender, about 10 minutes.
4. Add the chicken broth, water, and white beans. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the chopped apples and continue to simmer for another 10 minutes.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or ham.
- White beans can be substituted with any type of beans.
Variations:
- Add potatoes or turnips for a heartier soup.
- Use different types of apples for different flavors.
- Add sausage or chicken for additional protein.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use a slotted spoon to remove any excess fat from the soup.
- Serve with crusty bread for a complete meal.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of thyme on top.
Garnishes:
Garnish with chopped parsley or croutons.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the pork belly is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Garbure is a traditional French soup made with vegetables and meat. It originated in the Southwest region of France and was traditionally made with cabbage.
Flavor profiles:
This soup is savory and hearty with a hint of sweetness from the apples.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French