Garbure

Instructions

1. Prepare the beans
   Drain the soaked beans and place them in a large pot. Cover with cold water, bring to a boil, then reduce heat and simmer for about 45 minutes until tender but not mushy. Drain and set aside.
2. Start the soup base
   In a large, heavy-bottomed soup pot, heat the duck fat or olive oil over medium heat. Add the onions and leeks, cooking until softened but not browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Add meats and vegetables
   Add the ham hock to the pot along with the carrots, turnips, and half of the cabbage. Pour in 3 liters of water, add the bouquet garni, and bring to a simmer. Cover partially and cook gently for about 1 hour.
4. Complete the soup
   Add the potatoes, remaining cabbage, and the pre-cooked beans to the pot. Continue to simmer for another 45 minutes until all vegetables are tender and flavors have melded together. If using confit duck, add it during the last 15 minutes of cooking.
5. Finish and serve
   Remove the ham hock and bouquet garni from the soup. Shred the meat from the ham hock, discarding bones and fat, and return the meat to the pot. Season with salt and pepper to taste. Traditionally, the soup should be thick enough that a spoon stands upright in it.
6. Rest the soup
   Allow the soup to rest for at least 15 minutes before serving. Garbure is even better when reheated the next day, as the flavors continue to develop and intensify overnight.
7. Serve traditionally
   Serve hot in wide, deep bowls with thick slices of crusty bread. Traditionally, diners might add a splash of red wine to their nearly empty soup bowl and drink this mixture, known as 'chabrot'.