- Garbure
"Garbure" is a thick French soup of bacon with cabbage and other vegetables, usually with cheese and stale bread added. It originated in
Gascony in south-westFrance . It is similar to "potée ".]"Garbure" was the daily sustenance of Gascon peasantry. It differed from one home to the next and varied with the rhythms of the seasons, the resources of the cook, and with household income. The basic principle behind this dish is the lengthy simmering of an assortment of vegetables and meats, generally meats preserved "en confit".
As far as vegetables go, anything is possible. The cabbage may be accompanied by
broad beans , fresh or dried,fava beans ,mange-tout , potatoes, turnips, peas, onions, carrots,celeriac ,kohlrabi , beets, lettuce, chestnuts,nettles orborage .Thus the "garbure" could be adapted to the needs of every household. Frequently the meal would end with a traditional
chabrot , which is a custom of consuming the liquid left in the bottom of ones's bowl after eating the solid contents and then mixing half a glass of red wine in it.References
* [http://www.soupsong.com/rgarbure.html Recipe: Garbure.] Soup of the Evening...Beautiful Soup.
* [http://www.kitchenlink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=3&thread=10030 Recipe: Garbure (Basque Vegetable Soup).] Recipelink.com - Find Lost Recipes - Cooking on the Net Since 1996.
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