RECIPE 1 – GRANNY’S RECIPE – GARBURE

Where does this dish originally comes from ?
The garbure comes from the South West of France and is the traditional bigourdan peasant’s staple soup.
Even if some people consider it is the descent of a Visigoth dish « Ward Burt » based on green cabbage (burt) and others rather link it with the Spanish « garbias » – meaning stew- the latter is the most accepted origin because  it is a vegetable-based simmered dish;  and as our grandmothers say: the more it simmers,  the better is the garbure!
It used to be  prepared solely with vegetables, it is nowadays « upgraded » with different kinds of meats. This winter soup is very consistent and may be served as a single course dish.
Serves from 6 to 8 people
Preparation time: 40 minutes
Cooking time: 6 hours
Level of difficulty: easy
Ustensils  :
A vegetable peeler
A pot or saucepan
A wooden spoon
A bowl
Ingredients:
• Ice cubes
• 1 kg of potatoes
• 3 turnips
• 5 carrots
• 250 gr of canellini beans (should be prepared with the local A.O.C beans « Hariciots Tarbais »  (for an easier preparation it is advisable to choose already prepared ones)
• 1 cabbage
• 2 onions
• 1 bouquet garni
• Some thyme branches
• Some bay leaves
• A small bunch of parsley
• Oregano
• A little rosemary
• 6 garlic cloves
• 1 heel of Bayonne raw ham
• 6 to 8 legs of duck confit
Step One: Vegetable Preparation
Peel all the vegetables and separate the leaves from the cabbage.
Step 2: Blanch the cabbage
In a large saucepan,  bring the water to boiling point, and  dip the cabbage leaves.
After a few seconds, take the leaves out and plunge them into a bowl of cold water with ice cubes.
In order to keep the flavors, the cabbage should be bleached; it will be all the more digestable.
Step 3: Preparation of the garbure
Boil 3 liters of water, then salt and pepper
While waiting, prepare a small bouquet garni: tie the branches of thyme, the laurel and the rosemary.
When the water comes to  boil, you can put the potatoes, the clove of garlic, the bouquet garni that you have just made, as well as carrots and turnips.
Fourth step: Cooking
Let cook for 1 hour, then incorporate the cabbage cut into thin strips.
Leave to cook another hour.
20 minutes before the end of cooking, cook the duck legs in a frying pan.
Then add them to the garbure with the heel of ham and the beans.
The little tips:
The garbure is served with beautiful slices of country bread, and of course a good bottle of red wine.
In the ritual complement of the garbure, one does « chabrot »: in the broth that remains in your plate pour a good wine of red wine and you will thus obtain a tasty and invigorante drink.
The composition of garbure and its proportions vary infinitely according to each « homes »,  some adding  secret ingredients !..
Enjoy your meal.
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