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Garbure

Serves: 6Course: MainCategories: Ham, SoupMachine: Cooking machineTotal time (min.): 240
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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.

Ingredients

Tools

Method

  1. Add the ingredients into the appliance bowl, fit the splashguard
  2. Cook until softened - 2 hours, 102ºC, speed Off
  3. Then add the ingredients
  4. Cook until softened - 1 hour, 102ºC, speed Off
  5. Let rest - 30 minutes
  6. Use tongs to remove the ham hock into a medium bowl
  7. Discard the bone and shred the meat into bite sized pieces
  8. Return the meat to the appliance bowl
  9. Fit the Stir Tool
  10. Then add the ingredients
  11. Cook - 15 minutes, 102ºC, speed Stir 3
  12. Serve

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