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Garbure Basquaise

Western.Chefs's picture
Ingredients
  White navy beans 1 Pound
  Dried peas 8 Ounce
  Water 3 Quart
  Whole cloves 2
  Onion 1
  Meaty ham hock/Knuckle 1
  Bay leaves 2
  Salt 1 Pinch
  Potatoes 6 , cut into 1 inch cubes
  Carrots 5 , sliced
  Turnips 4 , cut into 1/2 inch cubes
  Leeks 5 , sliced
  Garlic 6 Clove (30 gm), minced
  Bay leaf 1
  Ground thyme 1 Teaspoon
  Cabbage head 1 Small, shredded
  Sausage links 16 , cooked
Directions

GETTING READY
1. Take a bowl and add beans and peas into it and pour enough to cover it. Allow the beans and peas to soak overnight or quickly soak it and drain the water.

MAKING
2. Take a deep kettle and add peas, beans, and water.
3. Tuck cloves into onion and steep it into beans with bay leaves, ham hock and salt.
4. Cook until the beans turn soft and season it with salt.
5. Drain by reserving some liquid for further cooking. Remove bay leaves and onion.
6. Cover the beans and keep it in a warm oven.
7. Add the reserved bean liquid to a saucepan and cook it with potato, carrots, turnip, leeks, garlic cloves, bay leaf and thyme until the vegetables turn soft. Stir in sausage, cabbage, beans, and lean meat from the ham hock.

SERVING
8. This thick soup can be served directly from the kettle or it can be served after topping with Swiss cheese. The cheese should be softened under a broiler.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
60 Minutes

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