Garbure
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 0mins
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- Serves
- 6
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- Calories
- 851
This delicious French soup can be made in the morning, ready for a late lunch. Made by boiling the whole Ham hock, bone-in, the gelatine acting as a natural thickening agent. Cooked with a classic medley of vegetables, this salty broth really packs a punch. Here we served simply with some good quality Sourdough bread and butter.
recipe updated Feb 4, 2025
Ingredients
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- Chicken stock
- 1.5 kg
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- Onion
- 150 g
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- Fennel bulb
- 100 g
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- Celery stalk
- 90
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- Potato
- 450 g
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- Turnip
- 400 g
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- Carrot
- 50 g
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- Canned haricot beans
- 400 g
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- Ham hock
- 1.3 kg
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- Black peppercorns
- 6
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- Bay leaves
- 2
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- Garlic clove
- 4
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- Fresh parsley
- 30 g
Tools
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Cooking Chef XL
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Medium bowl
Step preview
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook until softened - 2 hours, 102ºC, speed Off
- Then add the ingredients
- Cook until softened - 1 hour, 102ºC, speed Off
- Let rest - 30 minutes
- Use tongs to remove the ham hock into a medium bowl
- Discard the bone and shred the meat into bite sized pieces
- Return the meat to the appliance bowl
- Fit the Stir Tool
- Then add the ingredients
- Cook - 15 minutes, 102ºC, speed Stir 3
- Serve