What is Garbure?

Garbure is a soup originally from the southwestern areas of France. It is particularly associated with Basque and Gascon kitchen. The finished product is so strong that it is closer to stew than soups and is part of a family of hearty meals designed for filling and complete food for French peasants. Such meals, known as the Poja, are produced with seasonally available ingredients and are steamed for a longer period of time to soften the ingredients and allow them to mix the flavors together. The soup should ideally be prepared in a heavy container to avoid burning. Some chefs start with browning bacon or other cured meat, cooking onion and garlic until they soften, and then adding vegetables and supplies to steamed meat. Confit, a type of canned meat, is also a popular accessory to Garbure and a ham can also be added. Other chefs give up the browning process, simply add their basic ingredients and liquid, bring them to a boil, D then brings the soup back to cooking.

Garbure can be made with water or supply and usually the root is ingredients such as celery and parsley. The vegetables differ, depending traditionally on what is available, but can include carrots, green beans, wide beans, potatoes, cabbage, dark leaf green as chard and onions. This soup was originally designed to be cooked in a pot above the wooden fire and benefit from slow, long cooking, which softens flavors and allows them to develop fully.

As soon as Garbure is fully cooked, it is traditionally served with a thick crispy bread. Some chefs may first roast or fry bread. At the end of food, traditionalists will dilute the rest of the stock in a bowl of red wine in a tradition known as Chabrot. Rich, fresh stock and wine mix well and can be poured up with bread to clean the bowl.

This thick soup is very suitable for winter offers and is cheap to make. As well as other soupsAnd the steamed meat can be stored in a refrigerator or freezer and consumed in the future, allowing you to cook a large dose and consume it in their free time. It is also easy to scalance the recipe up and down to satisfy the crowds from a single dinner to a big group.