You already know, I actually thought I used to be executed with soup for some time. The climate has been good and heat down right here within the Florida panhandle, balmy in simply the proper means – by no means so chilly {that a} mild jacket gained’t do the trick, and by no means too sizzling for pants. However then final week I visited my previous stomping grounds in Maryland, and the climate was distinctly cooler; in different phrases, it was soup climate.
Garbure is a peasant’s soup initially from the Aquitaine (southwest) area of France; its defining elements embody cabbage, meat (usually ham or duck), and seasonal greens like beans or peas. The consistency of the soup varies – some are good and thick because of copious beans or chunks of bread (a superb Garbure, I’ve learn, ought to enable to spoon to stay up by itself), whereas others let cabbage present the soup’s physique.
My recipe takes cues from the second thought of Garbure, partly as a result of I don’t usually prepare dinner with beans or chunks of scrumptious French bread (yep, there are undoubtedly drawbacks to a Paleo-minded way of life), but additionally as a result of I actually get pleasure from cabbage soup.
Garbure Soup (Gluten-free, Excellent Well being Food regimen, Paleo, Primal)
2 tbsp butter or ghee, divided
1 lb bacon or ham, reduce into 1″ thick strips
1 onion, coarsely chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp black pepper, extra to style
1/4 tsp floor fennel
2 carrots, coarsely chopped
2 waxy potatoes, peeled and coarsely chopped
4 cups hen inventory
1/2 head inexperienced cabbage, coarsely chopped
salt to style
1 cup frozen peas
1 small handful recent parsley, chopped
1. Heat 1 tbsp of the butter in a skillet over med/low warmth, then add the bacon or ham strips. Brown the pork, about 4 minutes per facet, then put aside to chill, about 5 minutes. As soon as cool, reduce into bite-sized chunks and put aside.
2. Whereas to pork cools, heat the opposite 1 tbsp of butter in a stockpot over medium warmth, then add the chopped onion. Sauté till gentle and translucent, about 5 minutes. Add the garlic, thyme, pepper, and fennel and sauté till fragrant, about 1 minute. Add the carrots, potatoes, bacon or ham chunks, and hen inventory; deliver to a boil then scale back to med/low and simmer for 10 minutes.
3. Add the cabbage and simmer till the entire greens are tender, about 5 minutes. Style and add salt and pepper if wanted. Add the frozen peas and simmer till vivid inexperienced, about 2 minutes; take away from warmth, stir within the parsley, and serve.
