Garbure Béarnaise

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Garbure Béarnaise is a hearty, rustic soup from the Béarn region of France, packed with vegetables, smoked ham hock, and duck confit. It's traditionally a winter dish, perfect for warming up chilly evenings with its rich flavors and comforting aroma.

Ingredients for Garbure Béarnaise

The backbone of this dish is the cabbage, providing a satisfying texture and absorbing the flavors of the broth. Carrots and potatoes add sweetness and heartiness, while turnips give a slight peppery edge. Onion and garlic are the aromatic base, enhancing the overall flavor profile. The green beans contribute a fresh, crisp contrast. The smoked ham hock and duck confit bring depth and richness, making the soup incredibly savory. Chicken broth and white wine create a flavorful liquid base, while a bay leaf and thyme infuse the dish with herbal notes. Finally, olive oil starts everything off with a subtle, fruity foundation.

Tips & Tricks

  • For a clearer broth, skim off any foam that forms on the surface as the soup simmers.
  • If you prefer a thicker consistency, mash some of the potatoes against the side of the pot before serving.
  • Duck confit can be homemade or store-bought; either way, it adds a luxurious touch to the dish.
  • Letting the soup rest overnight enhances the flavors, making it a perfect make-ahead meal.

Serving Suggestions

Garbure Béarnaise shines when served with a side of crusty country bread or a baguette. A simple green salad with a light vinaigrette complements the richness of the soup beautifully. A glass of dry white wine or a light-bodied red wine pairs well, enhancing the meal's overall experience.

Frequently Asked Questions

Can I make this recipe vegetarian?
Yes, you can omit the ham hock and duck confit, and use vegetable broth instead of chicken broth for a vegetarian version.
What can I use instead of duck confit?
Chicken thighs, cooked and shredded, can be a good substitute if duck confit is unavailable.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.

Garbure Béarnaise Recipe Walkthrough

Start by heating the olive oil over medium heat in a large pot. Once hot, toss in the onion and garlic, sautéing them until they turn translucent and fragrant. This will take about three to four minutes.

Add in the carrots, potatoes, turnips, and cabbage. Give them a good stir to coat them with the oil and let them cook for five to seven minutes until they start to soften slightly.

Next, introduce the green beans, followed by the smoked ham hock and duck confit. Toss in the bay leaf for an aromatic touch.

Pour in the chicken broth and white wine, then bring the mixture to a boil. Once it reaches a boil, reduce the heat to let it simmer. This will let all the flavors meld together beautifully.

Let the soup simmer gently for about 1.5 hours, stirring occasionally to make sure nothing sticks to the bottom. Add the thyme, salt, and pepper to taste.

After simmering, remove the ham hock, shred the meat from the bone, and return it to the pot. This ensures that every spoonful is packed with delicious, tender meat.

Serve the Garbure Béarnaise hot, ideally with a slice of crusty bread to soak up the rich broth.

Why You'll Love This Recipe

  • Features a delightful combination of vegetables and meats.
  • Offers a taste of traditional French countryside cuisine.
  • Simmering makes it a perfect one-pot meal.
  • Great for making ahead and tastes even better the next day.

Ingredients

1 lb cabbage, chopped
2 carrots, sliced
2 potatoes, diced
1 large onion, chopped
2 cloves garlic, minced
1/2 lb green beans, trimmed
1/2 lb turnips, diced
1 lb smoked ham hock
1/2 lb duck confit
6 cups chicken broth
1 cup white wine
1 bay leaf
1 tsp thyme
Salt and pepper to taste
2 tbsp olive oil

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent.
3. Add carrots, potatoes, turnips, and cabbage to the pot, cook for 5-7 minutes.
4. Stir in the green beans, smoked ham hock, duck confit, and bay leaf.
5. Pour in the chicken broth and white wine, bring to a boil.
6. Reduce heat and let simmer for 1.5 hours, stirring occasionally.
7. Season with thyme, salt, and pepper.
8. Remove the ham hock and shred the meat, returning it to the pot.
9. Serve hot with crusty bread.

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