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Examples
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In Toulouse, where the thick soup called garbure is famous, a good cook might have bits of duck confit and a few sausages on hand to add to a soup of winter vegetables.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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In Toulouse, where the thick soup called garbure is famous, a good cook might have bits of duck confit and a few sausages on hand to add to a soup of winter vegetables.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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In Toulouse, where the thick soup called garbure is famous, a good cook might have bits of duck confit and a few sausages on hand to add to a soup of winter vegetables.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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My wife D picked it up and leafed through it, as she did so, I mentioned that the reason I bought the book was for one particular recipe, salt pork with lentils, a variation of garbure that took my fancy when watching the television series.
Archive 2007-07-01 2007
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My wife D picked it up and leafed through it, as she did so, I mentioned that the reason I bought the book was for one particular recipe, salt pork with lentils, a variation of garbure that took my fancy when watching the television series.
At My Table 2007
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The Cuisinier gascon (Amsterdam, 1740) is not Gascon (although it does contain a recipe for garbure), and there is some question as to whether the author was a cuisinier.
Savoring The Past Wheaton Barbara Ketcham 1983
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The Cuisinier gascon (Amsterdam, 1740) is not Gascon (although it does contain a recipe for garbure), and there is some question as to whether the author was a cuisinier.
Savoring The Past Wheaton Barbara Ketcham 1983
petroniusto commented on the word garbure
From the OED word of the day:
garbure, n.
‘A traditional thick soup or stew originating in southern France and north-eastern Spain, typically made from ham, cabbage, and a variety of other vegetables, and usually thickened with stale bread.’
Pronunciation: Brit. /ɡɑːˈbjʊə/, U.S. /ɡɑrˈb(j)ʊ(ə)r/
Origin: A borrowing from French. Etymon: French garbure.
Etymology: < French garbure (1767; 1750 in potage au garbure, 1735 as galbeure) < Occitan (Gascon) garbura soup made with cabbage and confit of goose or duck, of uncertain origin, perhaps a loanword < a pre-Romance substratum language; perhaps compare Spanish garbías kind of ragout (1529 in an isolated attestation).
Compare the following earlier example of the French word in an English context:
1767 B. Clermont tr. Menon Art Mod. Cookery Displayed I. 22 (heading) Garbure. A Turine with different Sorts of Meat.
A traditional thick soup or stew originating in southern France and north-eastern Spain, typically made from ham, cabbage, and a variety of other vegetables, and usually thickened with stale bread.
The dish is especially associated with Gascony.
1829 ‘D. H. Secundus’ Apician Morsels 260 On the Thursday evening he collected the gravies of the week to make his garbures of them on Friday.
1985 B. Neal Southern Cooking(1989) ii. 22 Like minestrone and garbure, burgoo is in the tradition of great country stews found all over the world.
2007 Jerusalem Post(Nexis) 18 Jan. 10 Garbure has countless versions depending on the season which determines which vegetables to use and the occasion. There's everyday garbure and there's elaborate garbure for holidays.
February 15, 2021