La garbure des Pyrénées

Bernard’s garbure des Pyrénées (serves 6-8)

4 onions (cut in 4)

5 garlic cloves (cut in half)

6 carrots (cut into sticks)

5 leeks (coarsely chopped)

1 medium-sized Savoy cabbage (chopped in 8 parts)

6 small to medium potatoes (whole)

300 g/ 2/3 pounds white beans (haricots blancs lingots – soaked in water overnight)

1 kg/ 2 pounds pork knuckle/jarret de porc (soaked in water overnight)

1 pig’s tail (optional)

4 tbsp duck fat (you can use butter or olive oil as an alternative)

In a very large pot, melt the duck fat (or olive oil/butter), add all the vegetables (except the potatoes and drained beans) and fry for 3-4 minutes. Season with salt and pepper. Add the meat (knuckle and pig’s tail), cover with water until all the ingredients are covered. Bring to a soft boil, cover and lower heat. Cook for 3-4 hours. After 3 hours, add the potatoes (whole) and beans. Cook for another hour, or until the beans and potatoes are cooked and tender. Serve as a generous soup, filled with vegetables and meat. Serve immediately with grilled bread. To add extra flavor, rub a garlic clove on the bread.

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