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Tourain (Garlic Soup from the South-Western area of France)
From Dorothy McNett's recipes at www.dorothymcnett.com. Start your dinner with a soup like this, followed with assorted cheeses, veggies, etc.
12 - 15 cloves garlic (1/4 - 1/3 cups thinly sliced)
Melt the butter in heavy bottomed large saucepan or Dutch oven, toss in the thinly sliced garlic and finely diced shallots. Cook and stir often for about 5 minutes on medium low heat to brown lightly. Whisk in the flour and continue to cook over low heat to lightly brown the flour. Whisk in the 4 cups of stock, bring to a boil and then reduce to a simmer. Cook about 15 minutes, stirring now and then. In meantime, separate the eggs into 2 mixing bowls. Using a whisk or a fork, lightly beat the egg whites until frothy. Whisk in the 1/2 cup of stock. Now whisk the egg yolks with the vinegar, slowly whisking in about 1/2 cup of the hot soup mixture to warm (tempering) the yolks. Slowly whisk the warmed egg yolks into the hot soup pot, and then slowly drizzle in the egg whites to make thin strands. Do not let the soup boil but simmer about 2 minutes or so to blend flavors, tasting to get it just right! Serve in soup bowls with croutons or toasted rounds of bread.
Recipe created 2017-03-13.