{"id":5513,"date":"2012-01-26T21:04:12","date_gmt":"2012-01-27T05:04:12","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=5513"},"modified":"2012-04-02T11:48:34","modified_gmt":"2012-04-02T18:48:34","slug":"my-garbure","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/my-garbure","title":{"rendered":"my garbure"},"content":{"rendered":"

\"Garbure<\/a><\/strong><\/p>\n

Peasant stew.  Fit for a king and royally good: 
\nmy garbure<\/em><\/span><\/strong><\/p>\n

This month second graders all across America are reading as many books as they can that have been awarded the Caldecott Honor.  One of my favorite Caldecott books is Stone Soup<\/em> by Marcia Brown. The book is about three hungry soldiers who convince (or trick) a town of peasants to make soup from stones (and other on-hand, but hidden, ingredients). The effort culminates in a soup that the peasants declare is \u201cfit for a king.\u201d While we are not making soup from stones, the ability to make a simple yet hearty soup with on-hand ingredients (and a few seasonal vegetables which I consider under-used but easily obtainable) is the inspiration for this week\u2019s simple pleasure,<\/em><\/span> my garbure.<\/span><\/em><\/span><\/p>\n

I love the food from the Basque region of France. Yes, \u201csome\u201d of it is a little heavy given the use of duck, geese and all of that foie gras and sausage; however, the food is comforting, simple, and delicious. Garbure<\/em> is a country vegetable stew or soup from Bearn. It is referred to as \u201cpeasant stew\u201d because it uses ingredients that the working class easily had available to them and, when combined, make a hearty meal. <\/span><\/p>\n

The contents of garbure <\/em>vary but usually include turnips, cabbage, potatoes, beans, and\/or sausage or bacon. Traditionally, a confit goose leg is added to each bowl of soup, and the soup is poured over it. Sometimes the soup is pur\u00e9ed. Often garlic croutons top the soup or thin slices of bread are added to it. <\/span><\/p>\n

The soup is served with a regional red wine and ends with faire la <\/em>goudale.  La goudale <\/em><\/span>is when the meats and vegetables in the soup have been consumed and the remaining broth is distributed amongst the guests to which they add some red wine, toast one another, and drink the broth-wine mixture from their bowls. Nothing goes to waste. <\/span><\/p>\n

\"\"<\/a><\/p>\n

My garbure <\/em>is easy to make and I modified it to make it accessible for all us not living in Bearn. This version is vegetarian and contains no confit goose leg or any meat. Rather, it takes advantage of the things in your market right now (such as cabbage, kohlrabi, turnips, and kale) and things easily on-hand (such as beans, onions, potatoes, and carrots). You can use canned beans, but fresh beans or rehydrated beans do taste better. There is no need to buy stock because you create a vegetable stock the same time you are cooking the ingredients. The kale, turnip greens, and cabbage give this otherwise white soup a burst of color and added health benefits.   Instead of using meat, the chestnuts give this soup an added meaty-type depth.<\/span><\/p>\n

Feel free to modify the quantities to your choosing. For example, if your family really likes kale, add some more.  If you do not like potatoes, omit them or use less. The whole point of this soup is to use what is available to you. This garbure<\/em> is a great \u201cgo to\u201d dinner that you can make in a pinch or have on hand because the soup can be made in advance and it stores well in the freezer. However, when you reheat it, you will need to add more water to thin it out and adjust the seasoning.<\/span><\/p>\n

Cook like a peasant. Eat like a king. La <\/em>goudale <\/em><\/span>is optional. <\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

 <\/p>\n

LM<\/p>\n

 <\/div>\n

\"Garbure<\/a> <\/strong><\/p>\n

my garbure<\/em><\/span><\/strong><\/p>\n

 <\/p>\n

 serves 6 to 8<\/span><\/p>\n

what you need:<\/span><\/p>\n

 <\/p>\n

1 tablespoon unsalted butter<\/span>
\n2 garlic cloves, minced<\/span>
\n\u00bd cup sliced leek, white part only<\/span>
\n1 cup diced onion<\/span>
\n3 medium carrots, diced<\/span>
\n1 cup diced celery<\/span>
\n1 cup diced kohlrabi<\/span>
\n1 cup diced Tokyo turnips (greens reserved)<\/span>
\n\u00bc cup dry white wine<\/span>
\n6 ounces diced potatoes<\/span>
\n1 cup rehydrated or canned Cannellini beans <\/span>
\n7 cups water (and as needed)<\/span>
\n1 bouquet garni <\/em>(fresh Italian parsley, thyme, and 1 bay leaf)<\/span>
\n4 teaspoons kosher salt<\/span>
\n\u00bd teaspoon freshly ground black pepper<\/span>
\n\u00bd cup diced steamed or roasted chestnuts<\/span>
\n2 handfuls shredded Tuscan kale, ribs removed<\/span>
\n2 handfuls shredded savoy cabbage, ribs removed<\/span>
\n1 handful shredded turnip greens<\/span><\/p>\n

kosher salt (to taste)<\/span>
\nfreshly ground pepper (to taste)<\/span><\/p>\n

3 cups cubed French bread, toasted with unsalted butter, salt and garlic (optional)<\/span><\/p>\n

how to:<\/span><\/p>\n