Garbure (French Ham and Vegetable Stew)

Garbure is a flavorful peasant stew from Gascony France. It's a very simple recipe, but very rich and bold. If this is how the peasants of France ate, it's hard to imagine them missing out on much. I love French food. This blog is dedicated to French and gluten free food. Today is a sad day for Paris. There have been mass shootings and at this point at least 153 people have died, others injured and taken hostage. What do you even say? Welcome to living in fear like we did for so long after 9/11? Hopefully this won't happen again? Not comforting. France will never forget this and neither will the world. Tragic. But all we can do now is show support and enjoy the simple beauty of French food and culture. After all, they brought us the best type of kissing, the most amazing art, an existential outlook on life, and the Statue of Liberty. Merci beaucoup.   


Ingredients

1 1/2 cups thinly sliced leek (about 1 large)
4 garlic cloves, chopped
4 cups no-salt-added chicken stock 
1/2 teaspoon dried herbes de Provence
1 cross-cut smoked ham hock (about 8 ounces)
1 bay leaf
6 ounces red potatoes, cubed
6 ounces turnip, cubed
1 large carrot, cubed 
4 cups thinly sliced Savoy cabbage
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 (1-ounce) slices country bread, toasted
1 garlic clove, halved
1 tablespoon butter, softened

 Directions 

1. Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain. (or use canned)
2. Heat oil in a large Dutch oven over medium heat; swirl to coat. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally. Add leek and chopped garlic; cook 2 minutes, stirring occasionally. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.
3. Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.
4. Rub toast slices with cut sides of garlic clove; spread evenly with butter. Serve toast with soup.