Garbure
 | |
| Type | Souporstew |
|---|---|
| Place of origin | France |
| Serving temperature | Hot or warm |
| Main ingredients | Ham, cabbage and other vegetables, cheese, stale bread |
Garbure(French pronunciation:[ɡaʁbyʁ];Occitan:[ɡarˈbyɾe]) is a thick Frenchstewtraditionally based oncabbageandconfit d'oie,[1]though the modern version is usually made withham,cheeseandstale bread.[2]The name derives from the use of the termgarbto describe sheaves of grain depicted on aheraldic shield or coat of arms.Thus the name of garbure, which is eaten with a fork, is a reference to the use ofpitchforksto pick up sheaves of grain.[3]It originated inGasconyin the historical cultural region ofOccitania.It is similar topotée.[4]Among the Gascons it may have some connection to the time under theAngevin Empire,with influence from Englishpotagestew.
Garburewas the daily sustenance of Gascon peasantry. It varied from home to home, resources of the cook, household income, and rhythms of the seasons. The dish is based on lengthy simmering of an assortment of vegetables and meats, generally meats preserveden confit.The essential cabbage may be accompanied bybroad beans,fresh or dried,mangetoutpeas, potatoes, turnips, peas, onions, carrots,celeriac,kohlrabi,beets, lettuce,nettles,borage,or even chestnuts.
A large tureen of garbure is often presented to the table inBearnaisrestaurants at the start of the meal, and guests can help themselves to as much as they wish.
Frequently the meal would end with a traditionalchabrot,which is a custom of mi xing half a glass of red wine in with the liquid left in the bottom of one's bowl after eating the solid contents, and then consuming it.
See also[edit]
References[edit]
- ^ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter.
- ^Smith, Henry (1900).The Master Books of Soups.Bedford, MA, USA: Applewood Books. p. 175.ISBN978-1-4290-1180-8.
- ^Dallas, E. S. (1877).Kettner's Book of the Table.London, England: Dulau & Company. p.15.
garbure.
- ^w:fr:Garbure
