Name: La garbure
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion, coarsely chopped; 300 gm speck, coarsely chopped; 1 garlic clove, finely chopped; 1 litre (4 cups) chicken stock; 500 gm white cabbage (about ½ cabbage), coarsely chopped; 2 pontiac potatoes (about 350gm), coarsely chopped; 120 gm stale bread, coarsely torn; To serve: finely grated parmesan (optional); To serve: flat-leaf parsley, coarsely torn

This lovely rustic soup from France’s Gascony region is perfect for chilly winter nights.

Ingredients

1 tbsp olive oil

1 onion, coarsely chopped

300 gm speck, coarsely chopped

1 garlic clove, finely chopped

1 litre (4 cups) chicken stock

500 gm white cabbage (about ½ cabbage), coarsely chopped

2 pontiac potatoes (about 350gm), coarsely chopped

120 gm stale bread, coarsely torn

To serve: finely grated parmesan (optional)

To serve: flat-leaf parsley, coarsely torn

Method

Main

1.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).

2.Divide bread among plates, ladle soup over. Scatter with parmesan and parsley, serve hot.

Styling by Lisa Featherby

Styling by Kirsty Cassidy