Title: Garbure Bearnaise
Categories: Appetizer Soup French Vegetable Meat
Yield: 4 Servings

1	lg	Cabbage; sliced
4	lg	Potatoes; peeled whole
1/2	kg	Carrots; peeled & sliced
2	lg	Onions; peeled & sliced
4	sm	Turnips; peeled & diced
3		Leeks; cleaned
150	g	Haricot beans; soaked 24 hrs
1		Chilli pepper - hot
1		Bouquet Garni
1	kg	Salt pork or bacon 1 piece
1		Leg Confit; duck or goose *
		Water
		Bread or toast slices
		Gruyere; grated

NB* The confit of duck or goose leg should be a whole leg and be used with its surrounding fat. Cabbage and beans NEED some fat. After trimming and cleaning the leeks, tie them into a bundle. If the salt pork is very salty, it can be blanched 10 minutes. Boil everything together, apart from the confit, in the usual way with plenty of water. Add the confit half an hour before the meal. Season just before serving, although salt should not be needed as the confit and salt pork/bacon will provide plenty. When everything is cooked cut up the pork and confit thinly. Into a large ovenproof pot, layer the meat and vegetables with thick slices of bread. Pour the liquid over the top, sprinkle with grated gruyere and brown in a very hot oven or under the grill. JG writes "I am not one for these solid peasant soups, thickened with bread. Instead a few slices of toasted bread, sprinkled with grated cheese floated on top of the soup seems a better idea. The bread should be rye or coarse country bread; a light wholemeal works well too."

Recipe Jane Grigson's Vegetable Book MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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