My final cozy meal for the winter is Garbure. It originates from the south west part of France and it’s one of my standby favorites. Don’t let the plain, simple look fool you. This is one that once you’ve made it, you will always crave it. It’s a very hearty thick soup that gives immense soul soothing flavor.
THE INGREDIENTS
1 cup dried white beans such as Great Northern, navy or cannelloni (7oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks (or you can use shanks or pork belly)
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick unsalted butter, softened
12 (1/2 inch-thick) slices froma baguette
serves 4 to 6
STEPS
First I soaked the beans in cold water and covered overnight for 8 hours. Then I drained the beans and placed in the fridge until I was ready to start cooking.
Bring ham hocks and 3 quarts of water to a boil in a wide 6 to 7 quart heavy pot, skimming off any froth, then reduce heat and simmer covered for 1 hour.
*It’s optional but I do recommend adding a chicken or duck carcass to the simmering process. It adds a wonderful flavor dimension.
Add beans, onion (with clove stuck in it), parsley, bay leaf, thyme and garlic. Continue simmering uncovered and stirring occasionally, until beans are almost tender, 50 to 60 minutes.
When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans then more simmering (uncovered) until vegetables are tender, 20 to 25 minutes.
Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
When it comes to the bread, I highly recommend spending the extra effort and grilling. One of the keys to this recipe is good bread done right. Generous amount of olive oil, heat up your grill or fire and get a nice crust. Finish with a little more olive oil and sea salt. You will thank me later.
To come home to this after a long day of work or school, when you’re cold and ready for warmth is truly one of the best things next to sliced bread. I hope you give it a try.
Confit isn’t readily available for everyone, but if you are lucky to have a good source I’m including a similar recipe where you can add in as the “icing on the cake”. Click here.
Happy Monday!
recipe from Gourmet Magazine
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