Garbure

A Gascon peasant soup so thick with cabbage, beans, and duck confit it can stand a spoon upright.

Ingredients

• 700g chicken thighs
• 300g puff pastry
• a handful of minced garlic
• 2 tsp grated nutmeg
• 3 tbsp unsalted butter
• 2 shallots, chopped
• a handful of fresh tarragon, chopped
• a drizzle of Dijon mustard
• 400ml chicken stock
• 1 tsp fresh thyme

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the minced garlic and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the bay leaves and grated nutmeg, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef chuck and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef chuck is tender, about 1 hr 30 mins.

6. 6

   Stir in the brioche and continue simmering for a few minutes more, until heated through.

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