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Soupe Aux Choux Garbure Recipe

Name: SOUPE AUX CHOUX — GARBURE [Main-course Cabbage Soup]
Ingredients: 3 quarts ½water; 3 cups to 4peeled (quartered “boiling” potatoes); A 1½-pound chunk of lean salt pork (lean bacon, or smoked, unprocessed ham); 2 pounds or 3 quarts of roughly sliced cabbage; 8 pinch crushed peppercorns or a bigof ground chili peppers; Salt as necessary (added near the end); 6 parsley sprigs tied with 1 bay leaf; tsp ½marjoram; tsp ½thyme; 4 cloves mashed garlic; 2 medium onions studded with 2 cloves; 2 to 4 peeled (quartered turnips); 2 cups to 3 sliced celery stalks 1 to 2fresh white beans (or half-cooked navy beans, or add canned white or red beans to soup 10 to 15 minutes before end of simmering)

1 year ago

June 4, 2023

Julia Child Fanclub

SOUPE AUX CHOUX — GARBURE [Main-course Cabbage Soup]

This fine and uncomplicated peasant soup is a comforting dish for a cold winter day. In the Basque country, a good cabbage soup must always include a chunk of lard rance, their slightly rancid and much appreciated salt pork; otherwise, the dish is considered to lack distinction. In neighboring Béarn, confit d’oie—preserved goose—is added to the pot to warm up in the soup at the end of its cooking.

Servings

MetricUS Imperial

Ingredients

3 quarts ½Water
3 cups to 4peeled quartered “boiling” potatoes
A 1½-pound chunk of lean salt pork lean bacon, or smoked, unprocessed ham
2 pounds or 3 quarts of roughly sliced cabbage
8 pinch crushed peppercorns or a bigof ground chili peppers
Salt as necessary added near the end
6 parsley sprigs tied with 1 bay leaf
tsp ½marjoram
tsp ½thyme
4 cloves mashed garlic
2 medium onions studded with 2 cloves

2 peeled, quartered carrots Optional additions

2 to 4 peeled quartered turnips
2 cups to 3 sliced celery stalks 1 to 2fresh white beans or half-cooked navy beans, or add canned white or red beans to soup 10 to 15 minutes before end of simmering

Servings

MetricUS Imperial

Ingredients

3 quarts ½Water
3 cups to 4peeled quartered “boiling” potatoes
A 1½-pound chunk of lean salt pork lean bacon, or smoked, unprocessed ham
2 pounds or 3 quarts of roughly sliced cabbage
8 pinch crushed peppercorns or a bigof ground chili peppers
Salt as necessary added near the end
6 parsley sprigs tied with 1 bay leaf
tsp ½marjoram
tsp ½thyme
4 cloves mashed garlic
2 medium onions studded with 2 cloves

2 peeled, quartered carrots Optional additions

2 to 4 peeled quartered turnips
2 cups to 3 sliced celery stalks 1 to 2fresh white beans or half-cooked navy beans, or add canned white or red beans to soup 10 to 15 minutes before end of simmering

Instructions

Place the water, potatoes, and meat in the kettle and bring it to the boil.
Add the cabbage and all the other ingredients. Simmer partially covered for 1½ to 2 hours or until the meat is tender. Discard parsley bundle. Remove the meat, slice it into serving pieces, and return it to the kettle. Correct seasoning. Skim off accumulated fat. (*) If not to be served immediately, set aside uncovered. Reheat to simmer before serving.

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