Dining and Cooking
Original Collections

Roasted Vegetable Garbure

Ingredients

The stock:

  • 2 large carrots, peeled
  • 6 medium onions, peeled and halved
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 4 black peppercorns
  • 2 whole cloves
  • 3 quarts water

The soup:

  • 12 cloves garlic
  • 1 teaspoon apple cider vinegar
  • 2 cloves
  • 5 black peppercorns
  • 1 cup water
  • 3 tablespoons olive oil
  • 5 medium yellow onions, peeled
  • 6 medium carrots, peeled
  • 4 turnips, peeled and cut into eighths
  • 2 heads savoy cabbage, shredded
  • Salt and freshly ground pepper to taste
  • 3 eggs
  • ½ cup minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      409 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 15 grams dietary fiber; 27 grams sugars; 13 grams protein; 139 milligrams cholesterol; 2360 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. To make the stock: Preheat oven to 400 degrees. Place carrots and onions in a small roasting pan. Roast in the oven until tender and brown, about 45 minutes, turning every 15 minutes. Set aside until cool. Coarsely chop the roasted vegetables and place in a saucepan. Add the bay leaves, thyme, peppercorns and cloves. Cover with 3 quarts cold water. Simmer until it reduces to 1 1/2 quarts, about 1 1/2 to 2 hours. Strain and chill.
  2. To make the soup: Place the garlic, vinegar, cloves and peppercorns along with the water in a small saucepan over medium heat and cook until the garlic is soft, but not mushy, about 30 to 40 minutes. Drain. Puree and reserve garlic.
  3. Preheat the oven to 400 degrees. Lightly oil a large cast-iron skillet with 1 tablespoon olive oil. Roast the onions, carrots and turnips until golden, about 45 minutes, turning every 15 minutes. Remove and set aside. Spread the cabbage on a baking sheet. Lightly sprinkle with 1 tablespoon olive oil and roast until golden, about 15 minutes. Stir constantly to avoid burning. Remove and set aside.
  4. Place the stock in a large pot over low heat. Whisk in half of the pureed garlic and simmer for 5 minutes. Cut the carrots and turnips into large chunks. Add them to the stock. Quarter 4 of the onions and add. Add the cabbage. Stir well, and add salt and pepper to taste. Simmer for 5 minutes.
  5. Mince the remaining onion and combine with the remaining garlic. Lightly beat the eggs. Add the onions and garlic. Season with salt and pepper. Heat the remaining olive oil in an omelet pan over medium heat. Add the egg mixture and cook for 3 minutes on one side, flip, and cook until golden, about 3 additional minutes. Slide onto plate. Ladle the soup into 4 warm bowls. Cut the omelet into 4 parts. Top each bowl with a piece. Garnish with parsley. Serve immediately.

5 hours 15 minutes

Related Posts

Dining and Cooking