GARBURE
1 tablespoon each butter and olive oil
1 medium onion, chopped
3 cloves garlic, minced
1-1/2 cups sliced carrots
4 cups of cabbage, cored and shredded
1 pound of potatoes, peeled and cubed
Pinch each dried thyme and dried sage
1/2 teaspoon cracked black pepper
3 cups chicken stock
1-1/2 teaspoon salt
1 16-ounce can navy, pinto or white kidney beans
1 turnip, peeled and cubed
Yield: 6 servings
Melt butter with oil in a large saucepan and saute onions over medium
high heat until soft but not brown, about 5 minutes. Add garlic, reduce
heat and cook 2 minutes longer. Add cabbage and stir until it softens.
Add carrots, potatoes, thyme and sage and stir until herbs are well
distributed. Add stock and bring to a boil. Cover, reduce heat and
simmer 10 minutes. Add salt, turnip and beans and cook 10 minutes more,
covered. Serve in wide soup bowls.