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Saturday, October 31, 2009

Happy Halloween and A tribute to Julia



Here's to a Happy Halloween at your house this year! Here's our yearly pumpkin, carved by my talented husband Randy. I bought one of the carveable foam pumpkins this year so I don't have to throw away the masterpiece after it's all over.



So, a few of my sweet and savory online buddies have decided to honor Julia Child today by posting a prepared recipe of hers. I chose a simple but tasty soup from her now classic book, Mastering the Art of French Cooking. It was a matter of ingredients that helped me choose. I had a beautiful head of cabbage that I received in my bi-weekly veggie box and it needed cooking. So I consulted the index and landed upon this recipe. I was intrigued by the name...Garbure. Sounded a little like garbage to me... I don't necessarily think that's where it got its name, but it is, I think, one of those dishes that you just throw in whatever garbage you have available depending on the season and your budget. Initially the soup seems like it will be very thin, but the potatoes and cabbage cook down to the point that they thicken the soup. It's very filling! I think it would make a great meal to have simmering on a Halloween night too.


Soupe Aux Choux - Garbure
described by Julia Child in her Mastering the Art of French Cooking as "a fine and uncomplicated peasant soup....comforting dish for a cold winter day."

3 1/2 quarts water
3-4 cups peeled, quartered boiling potatoes
1 1/2 lb chunk of lean salt pork, lean bacon or smoked ham (I used a hunk of ham and some bacon to add flavor)
2lbs or 3 qts of roughly sliced cabbage
8 crushed peppercorns or a big pinch of ground chili peppers
Salt as necessary, added near the end
6 parsley sprigs tied with a bay leaf (I used dried parsley since I had no fresh on hand)
1/2 tsp marjoram
1/2 tsp thyme
4 cloves garlic, mashed
2 medium onions studded with 2 cloves
2 peeled, quartered carrots
Optional additions:
2-4 peeled, quartered turnips
2-3 sliced celery stalks1-2 cups fresh white beans or half cooked navy beans, or add canned white or red beans to soup 10-15 minutes before end of simmering
Rounds of hard-toasted french bread

Place the water, potatoes and meat in a (LARGE) kettle and bring it to the boil. Add the cabbage and all the other ingredients. Simmer partially covered for 1 1/2-2 hours or until the meat (and beans) is tender. Discard parsley bundle if you used it. Removed the meat. slice it into serving pieces and return it to the kettle. Correct seasoning. Skim off an accumulated fat. If not to be served immediately, set aside uncovered. Rehat to simmer before serving. Serve in a tureen or soup plates, accompanied by the bread.

Susan's notes: I used dry butterbeans which had be soaked. It took a wee bit longer than 2 hours to get them cooked. I also added a can of red beans at the end to give it a little more color. If I made this over again I'd probably take the completely canned bean route. The recipe serves an army...or at least 8. I was able to freeze quite a bit to be used on chilly winter work nights when I need a quite meal.



Go check out my friends posts and see what they made

Herb Biscuits from Jayne at A Grain of Salt
Supremes de Volaille a Brun from Marsha at Marsha's Kitchen
Profileroles with Ice Cream and Chocolate Sauce from Susan at Savoring Time in the Kitchen
Sage Butter Cakes from Debbie at Mountain Breaths
Beef Bourguignon and Cinnamon Toast Flan from Carol at There's Always Thyme to Cook
Supremes de Volaille aux Champignons from Barb at Foley's Follies
Ruffle Cake from Kathleen at Cuisine Kathleen

12 comments:

Dishesdone said...

You crack me up, Suzy, Garbage soup, LOL! Looks good, perfect for the weather we're having and after a nice Halloween! Looks really filling. Making me hungry!

Great tribute to Julia. I better get moving!

Dishesdone said...

Forgot to say, the pumpkin came out great!

Marsha said...

Randy's pumpkin is a work of art! Congratulate him for me :)

Your soup sounds delicious to me right now - I have such a nasty cold and this one would be hearty enough to satisfy my husband that thinks soup isn't a meal :) You are too funny with the garbage soup :)

Kathleen said...

Well, aren't you ambitious!
I no sooner link my Fri thing and you are on to the next thing!
Looks very healthy!
I love the pumpkin, way to go with faux, you saved a pumpkin's life, and now you can start a collecion..
Happy Halloween!
Mine is in the oven..dug out the baking with Julia. I couldn't miss a party..but I do take liberties with her recipe!

Foley said...

Congrats! The soup looks very filling..I have finally gotten it through my head to start freezing soup rather than keep eating it at every meal! LOL
Randy is on his way..only 50 or so more to catch up with Debbie's Mom!! He did a fantastic job..love it!!

SavoringTime in the Kitchen said...

I'm saving this recipe, Suzy! It sounds like a wonderful, hearty meal in a bowl. Garbure sounds so much better than garbage, or even the Kitchen Sink - LOL.

Kudos on the pumpkin, Randy!

A Grain of Salt said...

Suzy, a hearty looking soup for cold weather. That looks so tasty! And Randy's pumpkin looks terrific.

Cynthia said...

Suzy, Randy did a fantastic job on that pumpkin ... And I love the Halloween graphic with the candy corn ... very cute.

I've "read" Mastering the Art of French Cooking on and off over the years, but wasn't familiar with Garbure, very interesting. It definitely sounds hearty and versatile.

♥peachkins♥ said...

that pumpkin looks perfect!

Debbie at Mountain Breaths said...

Suzy, I can see more pumpkin carving in Randy's future :-) You should try to get some on sale this week.

Your soup is a bowl of comfort to me...Julia would be proud!

heartnsoulcooking said...

I found your blog via Jayne@ A Grain of Salt.
What a GREAT!!! post Julia Child was some GREAT!!! recipe. She always has wonderful combinations of herbs.
Geri

Anonymous said...

Sri Lankan Food Recipes

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