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Béarn cabbage, bean and duck soup

Béarn cabbage, bean and duck soup

  • Main course

A substantial cabbage, white bean and vegetable soup simmered with duck confit and pork belly.

Active time45 min

Cooking2 h 30 min

Total11 hResting : 8 h

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Ingredients

  • 1 celery stalk
  • 2 thyme sprigs
  • 3 carrots
  • 1 green cabbage
  • 1 bay leaf
  • 2 garlic cloves
  • 1 turnip
  • 1 onion
  • 4 waxy potatoes
  • 2 duck confit legs
  • 5 slices of cured pork belly
  • 3 l water
  • 6 g coarse salt
  • 300 g dried Tarbais beans
  • 2 pinches of ground black pepper

Preparation

  1. The day before, cover the beans generously with cold water in a bowl and soak for about 480 minutes. Drain and rinse.

    300 g dried Tarbais beans
    • mixing bowl
    • sieve
  2. Remove damaged outer leaves and the cabbage core, then shred. Blanch for 1 minute in boiling water and drain. Peel and dice the carrots, onion, turnip, celery and potatoes. Remove the duck skin and bones and shred the meat. Dice the pork belly finely.

    1 celery stalk
    3 carrots
    1 green cabbage
    1 turnip
    1 onion
    4 waxy potatoes
    2 duck confit legs
    5 slices of cured pork belly
    • knife
    • chopping board
    • saucepan
    • sieve
  3. Put the beans, vegetables and meat into a large casserole with the measured water. Bring to the boil and skim. Boil vigorously for 10 minutes. Add the thyme, bay leaf, salt and pepper. Simmer gently for 90 minutes with the lid ajar.

    2 thyme sprigs
    1 bay leaf
    3 l water
    6 g coarse salt
    2 pinches of ground black pepper
    • large casserole with lid
    • skimmer
  4. Peel the garlic and blend with a ladle of broth. Return to the casserole and simmer for another 30 minutes. The beans must be completely tender with no firm centre. Remove the thyme and bay leaf and serve the soup with its vegetables and meat.

    2 garlic cloves
    • knife
    • chopping board
    • hand blender and tall beaker
    • ladle
    • large casserole

Allergens

  • Celery

Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Béarn cabbage, bean and duck soup