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
The main thing:
Other stuff:
Made by Véronique
Published at 2018-05-29, this recipe is for 8 people and takes 2 hours 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
View the original recipe via:
https://ohmydish.com/recipe/garbure-bearnaise-vegetable-soup-with-duck
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.
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!
