Garbure Soup Béarnaise Style

Ingredients

• breast lard (lard de poitrine)
• confit of goose (confit d'oie)
• turnips (navets)
• potatoes (pommes de terre)
• 4 small pieces cabbage heart (cœur de chou pommé)
• fresh white beans (haricots blancs frais)
• some green beans (haricots verts)
• water
• very little salt
• small pieces lard
• slices flûte bread (rondelles de flûte)
• grated cheese (fromage râpé)
• a few spoonfuls broth, somewhat fatty (bouillon un peu gras)

Instructions

1. Mark the base of a large pot with breast lard. Layer in the breast lard, goose confit (confit d'oie — preserved goose), turnips, potatoes, cabbage heart quarters, and white beans (fresh if in season, dried otherwise). Add green beans if available. Cover with water, season very lightly with salt, and cook gently for 3 hours.
2. Arrange the cooked vegetables in an earthenware cocotte (earthenware cooking pot), alternating with small pieces of lard and confit. Top with thin slices of flûte bread sprinkled with grated cheese, and gratinée (brown lightly under heat or in a hot oven). Drizzle with a few spoonfuls of fatty broth, and let simmer gently for about 15 minutes.
3. Pour the cooking broth into a soup tureen and serve the vegetable cocotte at the same time.