Garbure

Infrequently encountered in restaurants, this is the lesser-known of south-west France’s composed dishes. As with cassoulet there is no consensus about ingredients. Garbure can connote anything from a simple peasant soup to a festive peasant soup. The version here tends towards the latter: a French friend observed that it is too lavish to bear the name garbure. Once again it’s a question of copying myself. I have been making garbures for a quarter of a century. But with a single exception I