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Garbure is a thick French soup of ham with cabbage and other vegetables, usually with cheese and stale bread added. 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. Frequently the meal would end with a traditional chabrot, which is a custom of consuming the liquid left in the bottom of one's bowl after eating the solid contents and then mixing half a glass of red wine in it. 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.

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French Garbure,