Occitanian Soup

This is a whole-meal soup from the Occitania, as French poets have always called the southwest part of the country, where the language is sonorous and the food as powerfully tasty as it is deliciously odoriferous. To obtain an authentic taste, use confit fat or a fifty-fifty mixture of walnut oil and corn oil when browning the onions, cook the vegetables deeply so they almost start falling apart, and add the second part of the mixture of garlic and parsley (called the persillade) to the sou