These very chilly January days require a warming and fortifying soup – this is the one! Lots of garlic, onion and goose fat in one recipe mean it is perfect for warding off all those winter bugs waiting to get you.
White Garlic Soup (Tourin blanchi à l’ail)
Prep Time: 20 mins | Cook Time: 20 mins | Servings: 4 | Difficulty: Easy
2 large onions chopped fairly finely
1 head of garlic, the cloves peeled and finely chopped
2 level tblsp goose fat (for the best flavour) or butter if unavailable
pinch of flour
salt and freshly ground black pepper
1 litre chicken stock preferably homemade
4 slices stale bread – or bread lightly toasted
1 egg yolk
3 tsps wine vinegar
Brown the onions and garlic in the goose fat gently until golden brown, add the flour and stir carefully to combine.
Pour in the chicken stock, still stirring and bring to the boil. Simmer for 10 minutes or so.
Put the stale or toasted bread into four soup plates.
Mix together the egg yolk and vinegar in a separate bowl, add a few tablespoons of the soup, stirring to prevent the egg separating, pour this mixture back into the soup and then ladle the soup over the bread in the soup plates, and serve.
Notes: Tourin – known also as tourri and tourain in different places – is a sweetly mellow garlic soup from the south-west of France. It is traditional to ‘faire Chabrot’, that is, to add a little wine to the last spoonful of soup and drink it from the bowl.