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Hedden Family Recipes

Garbure soup

Adapted from the recipe of Henri-Paul Pellaprat:

Pellaprat, Henri-Paul. 1966. Modern French Culinary Art, p. 404. Cleveland and New York: The World Publishing Company. ISBN-13: 978-1199239280

Ingredients:

• 2 medium-sized carrots
• 2 medium-sized turnips
• 3 medium-sized potatoes
• 2 tablespoons olive oil
• 1 cup vegetable bouillon
• 2 cups shredded cabbage
• 1 can cooked beans
• 1 can diced tomatoes or equivalent amount of chopped fresh tomatoes
• About 1 cup of grated Parmesan or some other cheese
• At least 6 slices of crisp bread

Directions:

1. Peel carrots, turnips, and potatoes and slice thin.
2. Put 2 Tbsp. of olive oil in a large pot and heat, then put in sliced carrots, turnips, and potatoes. Heat for 3 minutes wihile stirring.
3. Add vegetable bouillon. Bring to a boil, then reduce heat and cover. Cook until vegetables are tender. Add cabbage about 5 minutes before other vegetables are done.
4. When vegetables are done, add cooked beans and diced tomatoes, and cook for another five minutes.
5. Once mixture is done, puree in a blender. Puree mixture in batches, only filling blender about half way each time to avoid spills.
6. Season as desired.
7. Grate cheese and spread on bread slices. Bake in hot oven for a short time to melt cheese. Once the cheese has melted, put one piece of bread in the bottom of each bowl and cover with the pureed soup.