Garbure gasconne

Name: Garbure gasconne
Total time: 120 min
Yield: Serves 8
Cuisine: Gascony
Ingredients: 500 g (18 oz) dried Tarbais white beans; 400 g (14 oz) duck confit (2 legs); 300 g (11 oz) smoked pork belly; 1 savoy cabbage, quartered; 4 carrots, cut into chunks; 3 turnips, quartered; 1 kg (2.2 lb) waxy potatoes (Charlotte); 2 onions studded with cloves; 1 bouquet garni (thyme, bay leaf, parsley)

Gascon cabbage, bean and duck confit soup

⏱ 120 minServes 8Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

500 g (18 oz)dried Tarbais white beans
400 g (14 oz)duck confit2 legs
300 g (11 oz)smoked pork belly
1savoy cabbage, quartered
4carrots, cut into chunks
3turnips, quartered
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
2onions studded with cloves
1bouquet garnithyme, bay leaf, parsley

500 g (18 oz) dried Tarbais white beans
400 g (14 oz) duck confit 2 legs
300 g (11 oz) smoked pork belly
1 savoy cabbage, quartered
4 carrots, cut into chunks
3 turnips, quartered
1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
2 onions studded with cloves
1 bouquet garni thyme, bay leaf, parsley

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large cast-iron stockpot (28 cm / 11 in)

1 large bowl for soaking the beans

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 vegetable peeler

1 fine-mesh skimmer

1 medium stainless-steel ladle

6 deep bowls for serving

03 — Method

Soak the beans in the large bowl of cold water for 12 hours.
Drain the beans, put them in the pot with the pork belly and cover with cold water.
Add the clove-studded onions and bouquet garni, bring to a simmer and cook covered over low heat for 1 hr 30 min.
Meanwhile, peel the carrots and turnips and cut into large even chunks.
Add them to the pot and cook 30 more minutes until tender.
Add the cabbage and potatoes and simmer for 25 minutes until completely tender.
Add the duck confit 10 minutes before the end to warm through, and serve in hot soup plates.