Friday, February 28, 2014

FFWD ~ Garbure from the Supermarket

Garbure from the Supermarket
This week our French Friday recipe is for an incredibly delicious Garbure. What is Garbure, you ask? Garbure is basically a peasant soup or stew made of meat, beans and vegetables from the southwest region of France. Dorie tells us that a true Garbure is always made with white beans, cabbage and potatoes cooked in duck or goose fat. That would be the Duck Confit, which I could not find in my small grocery store, here in Florida.  However, Dorie wrote this recipe for those of us not able to find all the ingredients for a true Garbure. This is the Supermarket version!  I did happen to find a duck leg, a pork shoulder and some garlic sausage that made up the meat portion of the garbure.  I started mine the day before I planned to eat it, because the dried beans needed to be boiled and then sit for at least an hour. I boiled my beans, let them rest for an hour, and then placed them in the fridge overnight.

This was one of our favorite meals from “Around My French Table"
The next day, I browned my meat and prepared all the veggies.  Cutting up the veggies was the most labor intensive part of this recipe.  I cut my onions rather small because my hubby does not want to see onions in his soup…as long as he doesn’t see them, they’re not there! Trying to keep this palatable for him, I made some very minor changes.  I placed the onion, garlic, leeks and shallots into the pot and slowly let them become soft and translucent.  I then added the broth and cabbage, another veggie my hubby really doesn’t want to see.  After the cabbage softened, I used my trusty immersion blender to roughly puree the cabbage, onion, shallots and leeks.  Then I added all the other veggies to the pot, along with the meat.  Once every thing was in the pot, it's pretty much hands off. Let it simmer away for several hours, with an occasional stir.

To say this was delicious, is an understatement!  We really loved the delectable flavors in this Garbure!  But beware, the recipe made enough to feed a small army. Thank goodness my husband really enjoyed this meal. He was more than happy to eat it for four nights this week! He actually said to me ”I wouldn’t mind eating this one more night, it was really delicious!” Obviously, he never saw those onions!! Thank you Dorie…this one was a true winner!! Happy Friday, everyone!

This recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”. You can also find it here, where it has been previously posted.  To see what the other Doristas thought of the Garbure check it out here.


Cooking the Garbure with duck leg….the aroma was so enticing  

A wonderful dinner…Bon Appétit

  

28 comments:

  1. Wonderful colors! I refridgerated the balance for DH's dinner tomorrow night!

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  2. The whole soup really benefitted from an overnight rest in the refrigerator.
    I wish that I had a duck leg hanging in my freezer - that sounds like such a great addition to this (yum).

    It was -9 when I left my house this morning (it's only 12 now), so enjoy your time in the south!

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    1. Way too cold!! We will be heading home next week…and they are predicting more snow! This is the winter that won’t go away!!

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  3. Garbure...what a fancy name for a pork - bean stew. It looks delicious and soothing!

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    1. Angie, Anything said in French sounds fancy!

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  4. Wasn't it good! We liked it too, but we really could have used a few more guests to help polish it off. As it is, the freezer is packed.

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  5. We ate this for a number of nights in a row, too! SO good! Love your photos, Kathy.

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  6. Your remark about Bill and the onions had me chuckling. And the cabbage. I like your idea of pureeing the veggies into the broth for a thicker soup. I will definitely be making this again. Perfect for the never-ending winter. Not really Florida food, is it? Have a great weekend!

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    1. Betsy, It’s actually been cool where we are in Florida. Today the high was only 55…which is fine with me! 55 is better than −5 and snow!

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  7. Kathy, I cannot believe Bill ate this four nights in a row. I must agree with you that this garbure was absolutely delicious. I actually have a garbure recipe that I adore but Dorie's version is right up there because I like her addition of meats. My garbure is all vegetables and like you, with that recipe I use an immersion blender and make it a thick puree. I didn't blend up any veggies in this soup and loved it but the next time I make it, I will copy your suggestions. I know you're enjoying Florida. Our East Coast and midwestern friends are getting a little weary of their weather and I cannot blame them, can you.

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  8. I just showed your garbure pictures to my dear husband and he said he wants that for dinner tomorrow...hahahah! It really does look mouth-watering!

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  9. My mouth is watering, your photography is utterly wonderful :D

    Cheers
    Choc Chip Uru

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  10. I've been craving soup all the time lately! THis is such a great comfort-filled bowl!

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  11. What a perfect soup for a winter's evening! Mark is the same way about onions - and heaven forbid if then every have any texture left in them! I really like your changes - puréeing the onions and cabbage early on must give the soup a creamier texture. This reminds me a lot of Graupensüppe - a German sausage and barley soup. ~ David

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  12. Yes, it was delicious, wasn't it. And it got better by about two days later when we had leftovers. Definitely a repeat next winter.

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  13. I agree with Cher, this was even better the next day, and the next. As for the cabbage, I am
    not a fan of cabbage, so I took the easy way out. It worked well
    and probably dissolved in the soup. If I were you I would stay in Florida, they are predicting
    another 6-10 inches Sunday/Monday. Have a great weekend.

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  14. Dear Kathy, I love soup or stew. It is hearty and I do think it gets better each day.
    Sounds delicious for this cold winter. Blessings dear. Catherine xo

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  15. This sounds so good Kathy and must be so flavorful with all those wonderful ingredients!

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  16. This sounds delicious. I'm so glad it was such a success!

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  17. A restaurant we like in a local tourist area used to do good peasant food during the winter and I always loved that. This is totally something they would have made. The last time I had a goose, I rendered the fat and still have some goose fat cubes to use for special cooking! I need to make some more soup--this is definitely a candidate!

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  18. Impressive that you guys could eat this so many nights. I loved it but had to put it in the freezer. It will come out again before this winter is over.

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  19. You are a very clever cook and wife to blend the veg that won't be loved! I'm going to remember that. My husband eats most anything but our youngest son has some weird ideas about food. Why didn't I ever think of blending those things before adding the palatable veg? Yours looks delicious Kathy. I didn't even get a duck leg but it was pretty good just the same.

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  20. Beautiful photos and you had me chuckling about the onion "strategy" :) My hubby also loved it and ate it willingly for days. Some did make it to the freezer too so I hope it comes back out well. So nice that you enjoyed it so much and it is one of the AMFT favorites- that indeed says a lot !! Enjoy the warmth of the south...it is snowing AGAIN as I type this :(

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  21. Pureeing the vegetables your husband would rather not see is very clever! I'm pretty lucky in that Paul will eat almost anything, but sometimes I have to use tricks when I'm cooking for my father.

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  22. That looks wonderful! It looks like the pureed veggies added nice body to the broth. I am so glad it was a hit for you!

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  23. I'm glad this was such a big hit! I love having a stew in the fridge that keeps getting better over the course of the week.

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  24. Your garbure looks perfect Kathy. It was such a warming, satisfying dish.

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