Garbure Soup

Ingredients

• a five quart stewpan filled with water
• a small cabbage
• six good-sized potatoes
• two leeks
• one turnip
• one carrot
• one large onion
• half a pint of haricot beans
• one and a half pounds of knuckle of beef or veal

Method

1. 1

   Bring water to boil, then add cleaned and chopped vegetables and soaked beans.

2. 2

   Add meat for flavor and boil slowly for one and a half hours.

3. 3

   Withdraw meat, skim fat, season, and serve with croutons.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 14. The excerpt below is the record exactly as published.

Garbure Soup. This soup may be made with all kinds of vegetables. PROCEDURE. — Take a five quart stewpan, fill with water and bring to boil. Meanwhile clean a small cabbage, cutting away all stalk, and divide into four. Slice six good-sized potatoes, clean two leeks, and cut into half-inch lengths, slice one turnip and one carrot, and finely chop one large onion. Wash well all these vegetables and place in the stewpan when water boils. Into this put half a pint of haricot beans, which should have been soaking from the day before. To give strength and flavor add either one and a half pounds of knuckle of beef or veal

Cook this with the app: pantry check, scaling, and the assistant.