Garbure (Cabbage Soup) (France)

[Guest guest]

Garbure (Cabbage Soup) (France)

Source: Encyclopedia of European Cooking (adapted)

 

 

1 small cabbage

1 onion

3 leeks

1 turnip

2 potatoes

1 carrot

2 celery sticks

1 clove garlic

6 oz (170 g) vegan margarine -OR- oil (-OR- less)

8 oz (225 g) soaked haricot (navy) beans

salt and pepper

sprig thyme

GF croutons

 

 

Cut the cabbage, leeks, carrot, turnip, celery, garlic, and onion into

medium cubes. Melt the butter in a large saucepan. Fry the chopped

vegetables very gently in the butter for 10 minutes. Do not allow them

to brown. Cover with about 4 pints of water, bring to the boil, and

season well. Add the pork, quartered potatoes, haricot beans, and

sprigof thyme. Simmer for 1 hour. Remove the pork, which is served

separately. Sieve the soup and serve it on large croutons of fried GF

bread.

 

 

 

6 to 8 servings.

[Guest guest]

My apologies on the last recipe. I forgot to remove the optional

animal ingredient from the instructions. Here is the corrected version.

 

 

Garbure (Cabbage Soup) (France)

Source: Encyclopedia of European Cooking

 

 

1 small cabbage

1 onion

3 leeks

1 turnip

2 potatoes

1 carrot

2 celery sticks

1 clove garlic

6 oz (170 g) vegan margarine -OR- oil

8 oz (225 g) soaked haricot (navy) beans

salt and pepper

sprig thyme

GF croutons

 

 

Cut the cabbage, leeks, carrot, turnip, celery, garlic, and onion into

medium cubes. Melt the margarine in a large saucepan. Fry the chopped

vegetables very gently in the margarine for 10 minutes. Do not allow

them to brown. Cover with about 2 quarts + 13 fl oz (2 1/4 litres) of

water, bring to the boil, and season well. Add the quartered potatoes,

haricot beans, and sprig of thyme. Simmer for 1 hour. Sieve the soup

and serve it on large croutons of fried GF bread.

 

 

6 to 8 servings.

 

 

, " Kim " <bearhouse5

wrote:

>

> Garbure (Cabbage Soup) (France)

> Source: Encyclopedia of European Cooking (adapted)