Summer Garbure

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

The following recipe is not the thick, heavy rustic soup of the Pyrenees, but a much lighter version, based on one I tasted years ago, cooked by Firmin Arrambide at St Jean Pied de Port.

I use some of the goose fat I save from the Christmas goose, a little of the confit I usually make, some sliced spicy sausage such as chorizo or cabanos, and a few shreds of cured ham. I buy a knuckle end of Parma ham when I can, and use it in soups, scrambled eggs, quiches, and wit