Garbure béarnaise - Vegetable soup with duck
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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

2 hours 30 minutes
8 persons
Garbure béarnaise - Vegetable soup with duck ingredients

Recipe garbure béarnaise - vegetable soup with duck

Ingredients

8 persons
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Véronique Pouw

Made by Véronique

Published at 2018-05-29, this recipe is for 8 persons and takes 2 hours 30 minutes.

Updated at: 2024-07-31

Let's get started
Preparation time
20 minutes
Time cooking
2 hours 10 minutes
Total time
2 hours 30 minutes

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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