Garbure Gasconne (Garbure)
Garbure Say it: gar-BOOR
Garbure is the iconic hearty soup of Gascony and Béarn in southwestern France. Traditionally eaten in winter, this thick cabbage, bean and vegetable soup is enriched with preserved duck or goose confit, making it a complete one-pot meal. The long-simmered broth becomes deeply savory, the cabbage melts into silky ribbons, and the beans and duck provide satisfying substance. A true peasant dish, it is often considered even better the next day when flavors have melded.
Garbure Gasconne (Garbure)
Garbure
Pronounced gar-BOOR
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Drain the soaked beans and place them in a large soup pot with the water or stock and the bouquet garni. Bring to a boil, then reduce to a gentle simmer for 45 minutes.
Meanwhile, heat the duck fat in a large skillet over medium heat. Add the onion, leeks, carrots and garlic and cook until softened and lightly golden, about 8 minutes.
Add the sautéed vegetables, cabbage ribbons, potatoes and a generous pinch of salt to the pot with the beans. Simmer gently for another 45-60 minutes until the beans and vegetables are very tender.
Remove and discard the bouquet garni. Using a potato masher or the back of a spoon, mash about one-quarter of the beans and vegetables against the side of the pot to thicken the broth.
Add the duck confit legs or shredded meat to the pot. Simmer for 15-20 minutes more so the duck flavors the soup and the meat is heated through.
Taste and adjust seasoning with salt and plenty of black pepper. The soup should be very thick; if needed, simmer uncovered a few minutes longer.
To serve, place a slice of toasted country bread in the bottom of each bowl. Ladle the hot garbure over the bread, making sure each serving contains cabbage, beans, vegetables and pieces of duck.
Regional variants
Some families add a ham hock or smoked pork belly along with the duck confit. In summer a few fresh green beans or peas may be added near the end of cooking. Modern versions sometimes finish with a spoonful of duck fat or goose fat stirred in at the table.
Cook's notes
- Garbure improves greatly after resting overnight in the refrigerator; reheat gently and add a splash of water if it becomes too thick.
- Traditional Tarbais beans give the most authentic creamy texture, but cannellini or great northern beans work very well.
- For a more rustic presentation, leave the duck legs whole in the pot and let diners pull the meat from the bones at the table.
Serve with
Crusty country bread, cornichons, and a robust red wine from Madiran or Cahors.
Make ahead and storage
Can be made up to 3 days ahead and refrigerated; flavor improves. Reheat slowly on the stovetop, adding a little water if necessary.
