GARBURE - The great vegetable and pork stew from the southwest of France.

Garbure is a thick soup of bacon and/or cured ham with cabbage, white beans and other vegetables. Often a confit of duck is added. It is traditional in Gascony, particularly in the Béarn, les Landes and the Pyrenees. It differs from one home to the next and varies with the the seasons and the resources of the cook. The soup is so thick that the ladle stands up in it. It is served on slices of bread in each plate. As each person gets to the end of his soup, he adds a glass of wine to the remaining bouillon on his plate, a custom they call faire chabrot.
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Ingredients for 4 people
water or light chicken stock
200 g cured ham (the cheap end bits)
200 g salted pork belly
200 g fresh or cured pork knuckle /shank
2 legs, or several wings, of duck confit (optional)
200 g fresh or dry white beans (soaked for 12 hours)
1 large onion
2 carrots
2 leeks
2 branches of celery
1 turnip
half a head of garlic
a bouquet garni; parsley, thyme, bay
3 cloves
3 potatoes
half a savoy (crinkly) cabbage
salt and pepper
Method
Soak he dried beans overnight in water. Cut the carrots, leeks, celery and turnips into 1-2 cm chunks. Chop one half of the onion coarsely and stud the remaining onion half with the cloves.
If using the duck confit, gently fry the pieces in their own fat, until golden. Remove the pieces and sweat the cut vegetables in the same fat. If not using confit, sweat the vegetables in a little lard or olive oil. Cut the ham and the pork belly into 2cm chunks and add to the pan. Cover all this with water or stock and bring to a simmer adding the beans, the bouquet garni and the crushed garlic. Cook all this for an hour and a half.
Cut the potatoes into chunks. Remove the large ribs from the cabbage leaves and roughly slice them into large pieces. Add both of these to the pot. An hour later the confit, along with a good coating of fat, is dropped in . Cook for another 20 minutes. At this point the soup should be thick enough for the ladle to stand up in it. Discard the onion half and the bouquet garni. The soup can be slightly thickened by crushing some of the vegetables against the side of the pot. A light splash of vinegar can be added to brighten up the flavour.
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[@johnleclerc8806]

"At the mention of garbure the lady collects all the needed ingredients". Excellent!

[@Artahe]

I mean yeah, that's pretty normal here :D.
"Hi, I would like to make a garbure but I don't kno-
"Here, here, here, here here and here. Oh and you'll need this and that".

[@sebastienporsenna8616]

Excellent video

[@DiscoCatsMeow]

Thank you! This looks amazing. I appreciate both the recipes and the views of the countryside.

[@Petespans]

Thanks for comment...
SO glad you like the video Rebecca!

[@richardkinghorn-hooper6639]

Lovely cooking videos, great to see regional destinations and food. Enjoying your new style.

[@Petespans]

Thanks for your kind comment Richard.
Curious to know what you mean by new style...?
Merci!

[@richardkinghorn-hooper6639]

@@Petespans slightly longer running times with more prepping and cooking in front of camera.
gracias

[@Petespans]

@@richardkinghorn-hooper6639 Nothing intentional, but thanks for input!

[@natalialopes719]

I would love to share that with you on a Mountaintop in France. That looks so delicious in your travels look amazing.

[@davidrichardson5482]

I love your channel. I will be giving this a go this this weekend.

[@citic101]

I PLAN TO MAKE THIS THIS WEEK , looks good

[@jartotable]

Thank you, I'm going to try that this weekend.

[@johnleclerc8806]

Such a beautiful cabbage.

[@Petespans]

Isn't it just! :)

[@yoda101]

What is this? A kitchen? What?