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Garbure is a ridiculous soup with an even more ridiculous name. It’s also one of the most delicious things I’ve ever eaten. With a half pound of proscuitto (and a smidge of bacon fat for good measure), how could it not be? Don’t worry though, in addition to all that porky goodness there’s enough healthy stuff to land this soup solidly in the “good choices” category of eating. Which is a good thing, considering if you’re anything like me you’ll be licking your bowl clean.

Proscuitto makes a great quick stock with subtle floral notes and reminds me of spring even as we dig ourselves out from under what must be the 50th snowstorm this winter, while a potato and some white beans cook down and let off so much creamy starch that its hard to believe that there’s no milk or cream in the recipe. Topped with blue cheese crumbles that take the flavor of this soup through the roof, this dish is rich, comforting, and filling.

I usually get tired of soup before I can finish all of the leftovers, but I ate every last drop of this and still wanted more. It’s a good thing it’s cheap an easy to make!

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Garbure
Serves 6

  • 1/2 pound Proscuitto, chopped
  • 1 Tbs bacon fat (optional)
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 Bay Leaf
  • Sage, Marjoram, and Thyme
  • 1 white Potato, diced
  • 4 cups Cannellini Beans, rinsed and drained
  • 2 cups Fava Beans, rinsed and drained
  • 1 cup Cabbage, chopped
  • 3 ounces Blue Cheese Crumbles

Add all ingredients except the blue cheese to a large pot filled with 5 cups of water. Bring to a boil. Reduce heat and simmer for 30 minutes, or until the potatoes are soft. Season to taste with black pepper.

Ladle the soup into bowls and top with blue cheese crumbles.

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I’m submitting this recipe to Souper Sundays at Kahakai Kitchen!

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Before I sign off for the night, I’ve been presented with a challenge. The guide to risotto rice I wrote at the end of last year won me an entry into the Marx Foods Ridiculously Delicious Challenge. Since other commitments prevented me from participating in Next Food Blog Star this past fall, I’m all about this opportunity to flex my creative culinary muscle (it’s also the kick in the butt that I need to get back into the kitchen and actually cook something. There’s been a lot of take out in this house the past few weeks.)

For the first challenge, I’m supposed to pick three items from the link above and say what ridiculously delicious thing I would do with them… the kicker is that these items become my prize if I win the entire challenge. Do you have any idea how much pressure that is? Or how difficult it is?

Everything seems to go together perfectly — making it next to impossible to limit my fantasy dish to just three items — but at the same time, I want the oysters and the duck, and try as I might I couldn’t figure out how to craft that mess of meat into a single meal. But what I really want is the sausage sampler. OMG I’m drooling just reading the descriptions! So what I would make with my three items is huckleberry-glazed semi-boneless quail with a side of lamb merguez sausage dressing/stuffing. It would be the most fantastic meal of my life… until the next day, when I would stuff my face with the remaining sausages, only taking breaks to wash them down with huckleberry margaritas. Healthy be damned.