Garbure
Encyclopedia
Garbure is a thick French soup
or stew of ham
with cabbage and other vegetables, usually with cheese and stale bread
added. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms
. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks
to pick up sheaves of grain. It originated in Gascony
in south-west France
. 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, mange-tout, potatoes, turnips, peas, onions, carrots, celeriac
, kohlrabi, beets, lettuce, chestnuts, nettles or borage
. Thus the garbure could be adapted to the needs of every household.
A large tureen of garbure is often presented to the table in Bearnais
restaurants, and guests can help themselves to as much as they wish at the start of the meal using the ladle supplied.
Frequently the meal would end with a traditional chabrot, which is a custom of mixing 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.
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
or stew of ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
with cabbage and other vegetables, usually with cheese and stale bread
Staling
Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.-Mechanism and effects:...
added. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms
Heraldry
Heraldry is the profession, study, or art of creating, granting, and blazoning arms and ruling on questions of rank or protocol, as exercised by an officer of arms. Heraldry comes from Anglo-Norman herald, from the Germanic compound harja-waldaz, "army commander"...
. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks
Pitchfork
A pitchfork is an agricultural tool with a long handle and long, thin, widely separated pointed tines used to lift and pitch loose material, such as hay, leaves, grapes, dung or other agricultural materials. Pitchforks typically have two or three tines...
to pick up sheaves of grain. It originated in Gascony
Gascony
Gascony is an area of southwest France that was part of the "Province of Guyenne and Gascony" prior to the French Revolution. The region is vaguely defined and the distinction between Guyenne and Gascony is unclear; sometimes they are considered to overlap, and sometimes Gascony is considered a...
in south-west France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. It is similar to potée
Potée
A Potée is a French culinary term which, in general, refers to all preparations cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which Choucroute is the most characteristic.A potée is an ancient and...
.
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
Confit
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months...
. As far as vegetables go, anything is possible. The cabbage may be accompanied by broad beans, fresh or dried, mange-tout, potatoes, turnips, peas, onions, carrots, celeriac
Celeriac
Celeriac is also known as celery root, turnip-rooted celery or knob celery. It is a kind of celery, grown as a root vegetable primarily for its large and bulbous hypocotyl rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10–12 cm in...
, kohlrabi, beets, lettuce, chestnuts, nettles or borage
Borage
Borage, , also known as a starflower, is an annual herb originating in Syria, but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. It grows to a height of , and is bristly or hairy all over the stems and leaves; the leaves are...
. Thus the garbure could be adapted to the needs of every household.
A large tureen of garbure is often presented to the table in Bearnais
Béarn
Béarn is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France. Along with the three Basque provinces of Soule, Lower Navarre, and Labourd, the principality of Bidache, as well as small parts of Gascony, it forms in the...
restaurants, and guests can help themselves to as much as they wish at the start of the meal using the ladle supplied.
Frequently the meal would end with a traditional chabrot, which is a custom of mixing 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.
External links
- Recipe: Garbure. Soup of the Evening...Beautiful Soup.
- Recipe: Garbure (Basque Vegetable Soup). Recipelink.com - Find Lost Recipes - Cooking on the Net Since 1996.