Garbure
Description
Perfect for lunch. This soup can be prepared in advance; it will taste even better the next day.
Instructions
- 1
Step 1
Rinse the white beans, cover with water, and let soak overnight. The next day, drain the water and rinse the beans again. Insert cloves into half of a peeled onion.
- 2
Step 2
Place the pork loin, onion, and bouquet garni into the pot with the beans. Pour in fresh water, season lightly with salt, cover with a lid, and simmer for 45 minutes.
- 3
Step 3
Prepare the vegetables. Wash the leek and slice it into half-rings. Rinse the cabbage leaves and remove the tough core. Cut the leaves into thin strips. Peel the carrots, potatoes, and turnips, then cut them into small pieces. Peel the garlic and red onion and finely chop them.
- 4
Step 4
Place the Savoy cabbage in boiling water for one and a half minutes, then transfer it to a bowl of ice water.
- 5
Step 5
Heat the fat in a skillet. Fry the onion, garlic, and leek for 3 minutes. Add turnip and carrot, cook for 4 minutes. Transfer the vegetables to a pot with beans, season with salt and pepper, mix and cook covered for 15 minutes.
- 6
Step 6
Add cabbage and potatoes, and cook for another 15 minutes. Remove the onion with cloves and the bouquet garni from the pot. Remove the meat from the chicken legs and shred into fibers. Add chicken meat and green beans to the soup, cook for 5 minutes.