La garbure


You'll need

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

  • 01
  • 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).
  • 02
  • Divide bread among plates, ladle soup over. Scatter with parmesan and parsley, serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2012

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