Soupe à la carcasse d’oie

• 1 cabbage, coarse outer leaves and core removed, and cut in four pieces
• 5 potatoes, peeled and cut in chunks
• 5 c

Blanch the cabbage for 10 minutes in boiling water. Half-fill a large saucepan with water and add the potatoes, carrots, turnips, whole onions, garlic, haricot beans, cabbage, salt and pepper. Add the bouquet garni, half the Verjus and 1 tablespoon goose fat. Bring to the boil and simmer for 15 minu