The Long Table

image from gourmet magazine (may ’04)

Sometimes when it’s cold outside all I want to do is make some amazing comfort food and call it a day. I’ll sit around the table with good friends and hash out the day or curl up on my favorite chair and watch a great movie. One of my favorite things to make when it’s cold outside is “Garbure”, the hearty soup from southwestern France and the very essence of Béarnaise cooking. Because this soup is eaten all over the southwest the ingredients vary. What people add due to what’s available seasonally might change as well, but like so many dishes, it boils down to personal taste. Because this area is famous for their foie gras and pates, some believe in adding a little confit to the soup at the end. If you choose to do so let me know what you think. The version I usually use is from Gourmet Magazine (May ’04). The only thing I changed was that I used ham shanks instead of ham hocks because there is usually more meat on the shanks. Another tip, which most of you might already know, is to use green cabbage instead of purple, or you will end up (like I did) with purple soup. Another wonderful version is by chef Daniel Boulud. Enjoy it with a thick piece of country bread and slither right into bed or curl up with a good book!