La garbure
This lovely rustic soup from France's Gascony region is perfect for chilly winter nights.
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Serves
6
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1 tbsp
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olive oil
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1
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onion, coarsely chopped
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300 gm
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speck, coarsely chopped
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1
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garlic clove, finely chopped
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1
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litre (4 cups) chicken stock
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500 gm
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white cabbage (about ½ cabbage), coarsely chopped
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2
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pontiac potatoes (about 350gm), coarsely chopped
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120 gm
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stale bread, coarsely torn
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To serve:
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finely grated parmesan (optional)
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To serve:
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flat-leaf parsley, coarsely torn
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1
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Heat olive oil in a large saucepan over high heat, add onion, stir until tender (3-5 minutes), add speck and garlic and stir for 1 minute. Add stock, cabbage and potato, bring to the boil, reduce heat to medium and cook until vegetables are tender (25 minutes).
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2
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Divide bread among plates, ladle soup over. Scatter with parmesan and parsley, serve hot.
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This recipe is from the July 2012 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Kirsty Cassidy