Garbure (French Ham and Vegetable Stew) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The key to the rich flavor of this peasant soup is the smoked ham hock. Be sure to purchase a meaty cross-cut hock (which looks like an osso buco-cut shank); other hocks offer little meat. Or look for a smoked pork shank. The soup-stew is so thick with beans, leeks, root vegetables, and cabbage that you can almost eat it with a fork. And it's the type of dish that gets better with each successive reheating. Ingredients:
4 ounces dried cannellini or great northern beans |
1 tablespoon extra-virgin olive oil |
1 cup chopped onion |
1 1/2 cups thinly sliced leek (about 1 large) |
4 garlic cloves, chopped |
4 cups no-salt-added chicken stock |
1/2 teaspoon dried herbes de provence |
1 cross-cut smoked ham hock (about 8 ounces) |
1 bay leaf |
6 ounces red potatoes, cubed |
6 ounces turnip, cubed |
1 large carrot, cubed |
4 cups thinly sliced savoy cabbage |
1/4 cup chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh thyme |
1 1/2 tablespoons cider vinegar |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
6 (1-ounce) slices country bread, toasted |
1 garlic clove, halved |
1 tablespoon butter, softened |
Directions:
1. Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.
2. Heat oil in a large Dutch oven over medium heat; swirl to coat. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally. Add leek and chopped garlic; cook 2 minutes, stirring occasionally. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.
3. Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.
4. Rub toast slices with cut sides of garlic clove; spread evenly with butter. Serve toast with soup.
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