Garbure

Garbure is a savory French dish described as either a soup or a stew, a one pot meal of vegetables and meat slow cooked in earthenware, traditionally served in two courses with the broth eaten first and the solid vegetables and meat afterward. It is built mainly from root vegetables such as cabbage, carrots, celery, leeks, onions, potatoes, and turnips along with beans and peas, and its meat can include bacon, beef, duck confit, goose, ham, pork, Toulouse sausage, or veal. In the Bearn region it is traditionally cooked in an earthenware pot called a toupin, and the food writer Waverley Root described the ingredients as packed in so tightly that a ladle pushed into the pot would stand upright. Garbure comes from southwestern France, particularly the Landes, Bearn, and Pyrenees regions, with recognized local variations from Ariege, Gascony, and Navarre; the gastronome Curnonsky ranked it among the four great regional dishes of France, alongside cassoulet, bouillabaisse, and choucroute garnie. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/