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Peasant Vegetable Soup
Garbure au Confit de Canard

Serves: 6 : 6

Soak the beans in water overnight. Drain. Cut the pork into large pieces, place in a large saucepan and blanch in boiling water, skimming as needed. Add all the vegetables, the bouquet garni and the peppercorns. Simmer for one hour. Toss the cabbage leaves in a saucepan of boiling salted water and cook for 3 minutes. Drain and cut the leaves into thin strips. Add cabbage and potatoes to the soup. Cover and simmer 45 minutes. Check seasoning. Add the confit and duck fat and cook another 10 minutes. Preheat oven to 400º. Distribute the soup into 6 ovenproof bowls, top with the slices of bread and sprinkle with the grated gruyère. Bake for 15 minutes.

Recipe Contributed By

Recipe Category: Soups

1 cup white coco beans Available Online
12 slices of French bread
1 tsp duck fat Available Online
2 legs of duck confit, shredded Available Online
4 potatoes, peeled and thickly sliced
Salt and pepper
1 small head green cabbage, cored, leaves separated
5 black peppercorns
1 bouquet garni
2 garlic cloves, peeled and chopped
2 onions, peeled and chopped
3 carrots, peeled and diced
2 turnips, peeled and diced
1 leek, halved and sliced
6 cups water
1 lb lightly salted pork belly
1/2 cup grated Gruyere cheese

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