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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Garbure (French vegetable soup) Recipe

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This recipe for Garbure (French vegetable soup) is from The Welch-Price-Deppe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbs butter
2 med carrots, sliced
3 leeks, white part only, cut into 1-inch pieces
2 c chopped cabbage
2 stalks celery cut into 1-inch pieces
1 tsp salt
1/2 tsp sugar
4 c water
3 c consomme' or beef bouillon
1 c cooked dried navy or white beans (start with 1/2 c dry)
2 med potatoes, sliced
3 tbsp green peas (can, frozen or fresh)
Directions:
Directions:
In a large saucepan, combine butter, carrots, leeks, cabbage, celery, salt and sugar. Cover and cook over low heat 30 min. Add water and consumme and bring to boil. Add beans, potates and peas. Cover and simmer 45 min. Remove vegetables and mash. Return to pot, correct seasonings to taste.
Serve with pieces of French bread fried in butter with grated swiss cheese melted on top.
Number Of Servings:
Number Of Servings:
about 4
Personal Notes:
Personal Notes:
This is a delicious soup recipe I got from my very dear friend Susan Gideonse (now Rehhauser). Susan and I were best friends all through grade school, middle school, college and beyond. This is a hearty soup and the french bread with swiss cheese is the perfect compliment.

 

 

 

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