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 know you can do it! I hope I have given instruction enough ( I’m not the most precise recipe writer preferring to talk my way through instead) and inspiration enough. Just follow your very good kitchen instincts!
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!
Do it! You won’t be sorry.
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!
I know you can do it! I hope I have given instruction enough ( I’m not the most precise recipe writer preferring to talk my way through instead) and inspiration enough. Just follow your very good kitchen instincts!
That looks like the perfect soup for the season, Kate! Thank you for sharing the recipe.
Thanks Lucy! I know you have all the great ingredients available in Lyon!
A lovely post Kate, I love the idea of stirring the garbure with duck confit, that brilliantly subtle.
It’s a wonderful image of economy and grace, isn’t it?