Dish

Garbure

Garbure is a traditional soup from the Gascony region of France. It is made with a variety of vegetables such as cabbage, carrots, turnips, and onions, as well as white beans and meat such as ham or duck confit. The soup is cooked slowly for several hours to allow the flavors to meld together. Garbure is a filling and nutritious dish that is perfect for a cold winter day. It is often served with crusty bread and a glass of red wine.

European cuisine› Western European cuisine› French cuisine

Soup

Origins and history

Garbure has its origins in the Gascony region of France. It was originally a peasant dish made with whatever vegetables and meat were available. Today, it is a popular dish throughout France and is often served in restaurants and at home.

Dietary considerations

Garbure is a high-calorie dish that is not suitable for people on a low-calorie diet. It is also not suitable for vegetarians or vegans as it contains meat and animal products.

Variations

There are many variations of garbure, depending on the region and the season. Some versions include potatoes, leeks, and beans, while others include duck or goose confit. Some versions are thick and hearty, while others are more like a soup.

Presentation and garnishing

Garbure is traditionally served in a large soup bowl with a slice of crusty bread. It can be garnished with fresh herbs such as parsley or thyme.

Tips & Tricks

To make the soup even heartier, you can add more vegetables and meat. You can also add a dollop of crème fraîche or sour cream to the soup for added richness.