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Garbure béarnaise - Vegetable soup with duck

Garbure béarnaise has a lot of versions, this French filled vegetable soup with duck is a classic version of the Southwest. Needs some time, but so worth it

Garbure béarnaise - Vegetable soup with duck
2 hours 30 minutes 8 people Main course
Garbure béarnaise - Vegetable soup with duck

Ingredients

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  • 2 confit duck legs
  • 250 gram dried white beans *Note
  • 300 gram smoked bacon lardons
  • 1/2 green cabbage
  • 600 gram waxy potatoes
  • 2 garlic cloves
  • bouquet garni (few sprigs of fresh thyme, bay leaves and parsley)
  • pepper and salt to taste
  • bread for serving
Garbure béarnaise - Vegetable soup with duck ingredients
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Kitchen equipment needed

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  • medium-sized bowl
  • cutting board & chef's knife
  • large pan
  • wooden spoon
  • potato peeler

Preparation

2 hours 30 minutes 8 people Main course

View the original recipe via:
https://ohmydish.com/recipe/garbure-bearnaise-vegetable-soup-with-duck


Preparation -- 20 minutes

Tip: dried white beans should be soaked in cold water for about 12 hours. 

Make sure the white beans are soaked overnight in cold water. RINSE the green cabbage and chop into pieces, not too large but also not too small. PEEL the garlic cloves, there's no need to chop them.

HEAT a bit of duck fat in a large pan and sauté the bacon, garlic and green cabbage for a few minutes. If you're not using duck, or the duck legs don't contain any extra duck fat, you can also use a dash of olive oil.

POUR about 3 liters of water into the pan, along with the bouquet garni and some extra peppercorns if you like and bring to a boil. 

Garbure béarnaise - Vegetable soup with duck
Garbure béarnaise - Vegetable soup with duck

Finishing the garbure béarnaise - Vegetable soup with duck -- 2 hours and 10 minutes

Meanwhile PEEL the potatoes and chop into large pieces. ADD the potatoes to the pan and let it simmer for about half an hour. DIVIDE the duck legs into small pieces and add to the soup.

DRAIN the soaked beans and add them to the soup. Let it simmer for about 1,5 hours. REMOVE bouquet garni, peppercorns and garlic cloves. SEASON the soup with pepper and salt and serve with bread. Enjoy!


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