WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: A classic vegetable soup made in an earthenware pot called a toupin. It is made in Gascony with cabbages and beans flavoured with garlic and herbs and containing confit of goose or duck, though other light meats may be used. Traditionally it is poured over slices of bread and sometimes has added chestnuts. There is also a tradition of cleaning the last of the soup out of the bowl by diluting it with wine. This is called chabrot or chabrol.