In this garbure recipe, winter vegetables are enhanced with Southwestern France’s beloved charcuterie: duck confit and Bayonne ham.
2 medium yellow onions, coarsely chopped8 oz. ventrèche, salt pork, or fresh pork belly, chopped into bite-size strips2 large leeks, rinsed well and cut into 2-in. pieces7 garlic cloves 1 Tbsp. duck fat or unsalted butterWarming, hearty, and satisfying with large chunks of sweet winter roots, charcuterie, and onion, this soup evokes the many garbures—thick cabbage stews made with ham or bacon and stale bread—of the peasantry in the Gascon region of Southwestern France.
To a large pot, add the potatoes, cabbage, onion, turnips, ventrèche, carrots, leeks, beans, sliced garlic, the bouquet garni, a tablespoon of kosher salt, and the peppercorns. Add 2 quarts of water, cover the pot, and bring the liquid to a boil over high heat. Turn down the heat to maintain a simmer, cover, and continue cooking until the vegetables are tender and the beans are nearly tender, 50–60 minutes.
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