Garbure Soup | RICARDO

Ingredients

• 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