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Dating back to the 12th Century, Garbure is a hearty rustic soup from Gascony, in Southwest France. The Confrèrie de la Garbure, or the Brotherhood of Garbure, was formed in 1994 to preserve this tradition with an annual festival, called La Barburade. Also know as the Garbure World Championship, the festival is held every year in the Bearneses Pyrenees. A Garb is the picture of a sheaf of grain (bundles of grain tied together after harvest) on a coat of arms. As such, it is tradition is for this soup be eaten with a fork, referencing the pitchforks used to harvest the grain.
Made year round, this soup is characterized by its thickness with a variety of seasonal vegetables so thick it is said, that the ladle should sit on the top. It can be made with any number of preserved meats, such as Ventrèche (French Pancetta), Duck Confit, Confit D’Oie (Preserved Goose), or Bayonne Ham, among others. We will be using Bayonne Ham to flavor the broth and Virginia Ham for the meat. We will forgo using Lard Rance, a slightly rancid piece of salt pork, traditionally used in the dish….mainly because we don’t know where to find it.
Bayonne Ham, coming from the City in South West France, has PGI status (Protected Designation of Origin) and are raised naturally without hormones or antibiotics. The ham is cured based on ancient methods and also rubbed with Piment d'Espelette, providing its unique flavor.
As for the vegetables, the soup will contain a variety of winter vegetables, such as shallots, leeks, cauliflower, chicory, brussels, swiss chard, carrots, cabbage, potatoes (not available in Europe until after Columbus), celery root, white beans,….and any other newly arrived winter vegetables our supplier has fresh next Tuesday. The soup can be cooked in about 45 min., however will only get better the longer it has to simmer.
Traditionally, once almost finished with the Garbure, a Chabròl is customary. Red wine is added to the remnants of the soup bowl, which is then brought to the lips and drank in big gulps. It is done in the spirit of convenience and friendliness.
Time to Cook: 45 min.
Cook by Day: Monday
Items included (serves 2)
Bayonne Ham Broth
Seasonal Vegetables - leeks, turnips, chicory, swiss chard, salsify, celery roots, cabbage, potatoes, white beans
Chicken Broth (or Vegetable stock)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Double the Protein
Cook it for Me!