Ingredients with Measurements:
- 1 smoked ham hock (about 1 pound)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, white and light green parts only, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (15 ounces) white beans, drained and rinsed
- 1 bunch kale, stemmed and chopped
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the smoked ham hock, onion, garlic, carrots, celery, leek, bay leaf, thyme, rosemary, paprika, and black pepper.
2. Pour in the chicken or vegetable broth and bring to a boil over high heat.
3. Reduce the heat to low and let the soup simmer for 1 hour, or until the ham hock is tender and the vegetables are soft.
4. Remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone and shred it into bite-sized pieces.
5. Return the shredded ham to the pot and add the diced tomatoes, white beans, and chopped kale.
6. Simmer the soup for another 15-20 minutes, or until the kale is wilted and tender.
7. Season the soup with salt, to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 27g
Protein: 24g
Sodium: 900mg
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- Smoked ham hock: You can use smoked turkey legs or bacon instead.
- Kale: You can use any leafy green, such as spinach, Swiss chard, or collard greens.
Variations:
- Vegetarian Garbure: Omit the ham hock and use vegetable broth instead of chicken broth.
- Garbure with Sausage: Add sliced sausage, such as kielbasa or chorizo, to the soup.
- Garbure with Potatoes: Add diced potatoes to the soup for a heartier meal.
Tips and tricks:
- To make the soup thicker, mash some of the white beans with a fork before adding them to the pot.
- You can make this soup ahead of time and reheat it when ready to serve.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, grated Parmesan cheese.
Pairings:
Crusty bread, white wine.
Suggested side dishes:
Green salad, roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Make sure the ham hock is fully cooked before shredding it.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Garbure is a traditional French soup made with vegetables, beans, and meat. It originated in the southwestern region of Gascony and was originally a peasant dish made with whatever ingredients were available.
Flavor profiles:
This soup is hearty and comforting, with smoky and savory flavors from the ham hock and paprika. The kale adds a slightly bitter note, while the white beans provide creaminess and texture.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: French