La garbure

AT A GLANCE

  • Serves 6 people

  • 1 tbsp olive oil
  • 1 onion, coarsely chopped
  • 300 gm speck, coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 litre (4 cups) chicken stock
  • 500 gm white cabbage (about ½ cabbage), coarsely chopped
  • 2 pontiac potatoes (about 350gm), coarsely chopped
  • 120 gm stale bread, coarsely torn
  • To serve: finely grated parmesan (optional)
  • To serve: flat-leaf parsley, coarsely torn
01   Heat olive oil in a large saucepan over high heat, add onion, stir until tender (3-5 minutes), add speck and garlic and stir for 1 minute. Add stock, cabbage and potato, bring to the boil, reduce heat to medium and cook until vegetables are tender (25 minutes).
02   Divide bread among plates, ladle soup over. Scatter with parmesan and parsley, serve hot.

Topics:

FAST, WHITE CABBAGE, MAIN, FRENCH, SPECK, WINTER, POTATOES, ONIONS, PORK

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

KIRSTY CASSIDY

FEATURED IN

Jul 2012

Jul 2012

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