It’s been cold, cold, cold here in Upstate New York. In other words, it’s Garbure weather! Garbure (pronounced “gar-boor”) is a rustic peasant soup from the Pyrenees region of southwest France. It’s thick with white beans and cabbage, and hearty with meat. And if you think it’s delicious on day one, just wait until you taste it on days two and three! The recipe for this beautiful brew:
Note: Garbure’s only required ingredients are white beans, cabbage, and meat. Although I used pork for the meat component, the soup in France usually contains duck confit.
Anyway, I hope you’ll experiment with this soup. I made it on Friday, and we’re still enjoying it today (Sunday).
I have to ask: Does this carrot make me look fat?