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Ingredientes
- 4 quart water
- 2 c. dry white navy beans soaked in water for 8 to 10 hrs
- 1 x bouquet garni
- 1 lb ham shank
- 2 med carrots coarsely minced
- 1 med celery root peeled, and coarsely minced
- 1 med onion coarsely minced
- 2 med turnips peeled, and coarsely minced
- 1 lb butternut squash unpeeled, seeded, and minced into 1" cubes
- 1 sm cabbage cored, and sliced into 1"-thick strips
- 3 x leeks trimmed, and coarsely minced
- 1/2 c. garlic cloves
- 2 Tbsp. kosher salt
- 1/2 tsp freshly-grnd white pepper
- 10 ounce haricot verts (green beans) trimmed, and cut into 1" pcs
- 1 c. cooked peeled fava beans
Direcciones
- Place 4 qts water, the white beans, the bouquet garni, and the ham shank in a large, heavy-bottomed saucepan over high heat. Cover and bring to a boil. Simmer for 15 min, then add in the carrots, celery root, onion, turnips, squash, cabbage, leeks, garlic, salt, and pepper. Return to a boil, lower the heat, and sumner, covered, for 30 min.
- Add in the haricots verts and cook till just cooked through, about 10 min.
- Add in the fava beans and cook till they are just warmed through, 1 to 2 min.
- Remove the bouquet garni and the ham shank. Throw away the bouquet garni and reserve the ham shank.
- This recipe yields 6 to 8 servings.
- Comments: Garbure, a vegetable soup, is such a popular dish in Anglet, a town next door to Biarritz, which it hosts an annual festival in the soup's honor. The event is sponsored by the local Confrerie de la Garbure (Brotherhood of Vegetable Soup). The members promote the traditions of true garbure to ensure they are carried on by successive generations. A hotly contested cook-off climaxes the festival. Garbure is made in every season, changing its character with whatever produce is available. The fall and winter version features root vegetables. When fava beans arrive in spring, they, too, are added. And in summer the soup contains green beans, tomatoes, and new potatoes. What should remain constant are the ham, white beans, and cabbage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 775g | |
| Recipe makes 8 servings | |
| Calories 365 | |
| Calories from Fat 29 | 8% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1837mg | 77% |
| Potassium 1389mg | 40% |
| Total Carbs 60.8g | 16% |
| Dietary Fiber 21.6g | 72% |
| Sugars 9.17g | 6% |
| Protein 26.32g | 42% |
