Garbure

Method

1. 1 Soak white beans for 8 hours, soak salted pork for 30 minutes, then blanch briefly and discard the first batch of water.
2. 2 Cook the meat with beans and 1.2 liters of water for 1 hour and 20 minutes, skimming off the foam continuously.
3. 3 Add carrots, leeks, and potatoes, and cook for 25 minutes; this version uses cured pork and white beans instead of duck confit.
4. 4 Add the shredded cabbage for the last 20 minutes, then mash a few pieces of potato to thicken the sauce.
5. 5 Toast the garlic-crusted bread, place it at the bottom of the bowl, then ladle the soup over it and sprinkle with pepper.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: cook the meat and beans in a pressure cooker for 35 minutes at high pressure with 900 ml of water, then release the pressure naturally, while the vegetables continue to cook with the lid open.