Ingredients
- 1.5kg Chicken Stock
- 150g Onion
- 100g Fennel Bulb
- 90 Celery Stalk
- 450g Potato
- 400g Turnip
- 50g Carrot
- 400g Canned Haricot Beans
- 1.3kg Ham Hock
- 6 Black Peppercorns
- 2 Bay Leaves
- 4 Garlic Cloves
- 30g Fresh Parsley
Garbure
| Serves: 6 | Course: Main | Categories: Ham, Soup | Machine: Cooking machine | Total time (min.): 240 |
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.
Tools
- Cooking Chef XL
- Medium bowl
Method
- 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