Garbure [gar-BOOR] What? Sovereign soup. A vegetable or meat soup so thick that it is practically a stew. One recipe instructs that if you set the ladle in the middle of the tureen, it should be able to stand up on its own. Garbure has many variations, most of which include potatoes, cabbage, beans, pork, and preserved goose. It is served with bread that is fried or simmered in fat in the stock pot. Larousse Gastronomique describes garbure as the "magnificent broth of the Béarnaise district....the jewel in the gastronomic crown of the province." When? September 22, Foie Gras...A Passion; page 14