- 3 carrots, peeled and cubed
- 2 leeks, halved and thinly sliced
- 1 small rutabaga, peeled and cubed
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) duck fat
- 8 cups (2 litres) water
- 3 cups (750 ml) of Savoy cabbage, shredded
- 4 medium potatoes, peeled and cubed
- 1 can 19 oz (540 ml) white beans, rinsed and drained
- The meat of 2 confit duck legs
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Espelette pepper, to taste
- Salt and pepper
- In a large saucepan, soften the carrots, leeks, rutabaga and garlic without browning for about 5 minutes in the duck fat or olive oil. Season with salt. Add the water, cabbage, potatoes, beans, duck and herbs. Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Add water as needed. The soup should be quite thick. Remove the herbs. Adjust the seasoning. Season with pepper and add the Espelette pepper, to taste.
- Serve with a baguette, toasted and rubbed with garlic.
I had the pleasure of eating this soup at Alain Brumont.