For the second anniversary party at O Panier Local, we made a community-sized pot of garbure to offer to our friends and neighbors.  Like all good soups, we started our garbure the day before the fête, and let it simmer slowly for hours.  Yummy!

If you are not familiar with garbure, it is an emblematic dish of the Béarn, sort of like a cassoulet but more soup-like, without the tomatoes found in cassoulet and with a lot of seasonal veggies added.  Cabbage and potatoes are a must, and root vegetables like turnips, carrots and rutabaga are often included. Depending on your budget, garbure can include a ham bone (from the famous jambon de Bayonne preferably), pork, sausages or duck confit. I like to make it with confit duck neck and gizzards. Check out this post (from 2011!) for a longer discussion of garbure.