I have lived in Toulouse for a year and a half yet I am still to try garbure! Now reading this, you've made me want to run out and buy myself a confit de canard and rustle this up for lunch this weekend!
Oh such a beautiful post! Every time I open up this app I am whisked away to a serene and fulfilling culinary experience in Basque Country. Everything about Garbure sounds comforting and I am so grateful for the recipe you have shared with us. I would have to substitute with a Napa cabbage 😩oh to get my hands on a Savoy cabbage. Bowls and bowls of soup wow what a great way to enjoy February ❤️
The first garbure (well, okay, the only garbure) I ever cooked was in a rented flat in London with a minuscule kitchen, an infant in the bedroom, and, of all things, Harrod's as the neighborhood grocer. I followed an Eliz. David recipe and you know how vague she can be. It was, let it be said, a disaster--watery and vapid, nothing like these rich, meaty, confit-laden, and totally sustaining stews you're describing, Kate. That was about a half-century ago but I'm tempted to try again, with your directions and a lifetime of experience to bring to the task. Thank you!
I have lived in Toulouse for a year and a half yet I am still to try garbure! Now reading this, you've made me want to run out and buy myself a confit de canard and rustle this up for lunch this weekend!
Oh, I need this. Beautiful!
The only "survival kit" I need for February... (The cruelest month, I think...no matter what T.S. Eliot proclaimed.)
Oh such a beautiful post! Every time I open up this app I am whisked away to a serene and fulfilling culinary experience in Basque Country. Everything about Garbure sounds comforting and I am so grateful for the recipe you have shared with us. I would have to substitute with a Napa cabbage 😩oh to get my hands on a Savoy cabbage. Bowls and bowls of soup wow what a great way to enjoy February ❤️
The first garbure (well, okay, the only garbure) I ever cooked was in a rented flat in London with a minuscule kitchen, an infant in the bedroom, and, of all things, Harrod's as the neighborhood grocer. I followed an Eliz. David recipe and you know how vague she can be. It was, let it be said, a disaster--watery and vapid, nothing like these rich, meaty, confit-laden, and totally sustaining stews you're describing, Kate. That was about a half-century ago but I'm tempted to try again, with your directions and a lifetime of experience to bring to the task. Thank you!
That looks like the perfect soup for the season, Kate! Thank you for sharing the recipe.
Oh I love this for a wintery day in rural Vermont. I'm off the the grocery for local duck and pork!