La Garbure De Luxe

Summary

Ingredients

• 400 g beans, white
• 100 g beans, reen
• 400 g potato (s)
• 100 g celery
• 250 g leeks
• 250 g carrot (s)
• 1 Teltower turnip or kohlrabi
• 750 g savoy cabbae
• 2 cloves garlic)
• 1 thick onion (s)
• 1 chilli pepper (s), red
• some stalks lovage
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs marjoram
• 3 stalks parsley
• 2 liters bouillon
• 300 g bacon, mixed, air-dried
• 450 g arlic sausae, uncooked
• 2 duck leg (s)
• 1 pork knuckle (s), cured
• pepper from the grinder
• sea-salt
• 6 slices bread (rustic country bread)

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Instructions

1. Sort the bean kernels and soak in water for 12 hours (or canned food). Throw away the soaking water. Fry the duck legs until golden brown without fat. Sweat the onions in the fried duck fat and leave out the streaky bacon. Bring part of the bouillon to the boil in a cast iron saucepan. Cook the duck legs and pork knuckle (or Bayonne ham slices) in the broth for a long time until soft.
2. In the meantime, wash the vegetables. If necessary, remove the threads from the green beans and break them into pieces depending on the size. Peel the potatoes and cut into cubes. Cut the remaining vegetables into bite-sized pieces. Make a bouquet garni from thyme, parsley, bay leaf and marjoram.
3. When the meat is almost done, cook the peppers, potatoes, spices and vegetables (except savoy cabbage) in the rest of the stock. Peel the garlic cloves, cut into sticks and add.
4. While the vegetables are cooking, cut the cabbage into narrow strips or large lozenges. After cooking for 20 minutes, add the savoy cabbage. Let everything cook for 50 minutes. Shortly before the end of the cooking time, cut the meat, sausage and bacon into bite-sized pieces and add to the cooking sauce with the cooking liquid (bouillon). Season to taste with the spices. Salt and pepper carefully.
5. If white beans are taken out of the can, only add them to the pot shortly before the end of cooking and bring them to the boil briefly.
6. Place a thin slice of country bread in each of the soup plates and fill up with the garbure.
7. There is also strong country red wine from Bèarn, for example Madiran or Corbières. The Bèarners also like to give a strong shot of this wine in their soup. But our local beers also go well with this hearty farmer`s soup.
8. Like any stew, this one will get better after reheating it several times.

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