TOURIN À L'AIL


THE GARLIC SOUP FROM THE SOUTH-WEST OF FRANCE



Tourin is a name of a protean soup (I say protean, not protein) from the South of France, that could take different forms and use different ingredients (normal, it ia protean). It can me made with onions, with tomatoes, it can include croûtons, duck confit... In fact, this is called a "peasant soup" and as such is made with what is available. The common item in tourin soups is the the incorporation of eggs, where the whites and the yolks are incorporated separately: the whites, completed by a touch of vinegar are incorporated progressively and whisked with a fork to create some kind of threads, and the yolks are added at the end, like for a velouté.

But the tourin à l'ail, the garlic tourin, is probably the most famous one. This is a very cheap dish, very easy to prepare too… and particularly appropriate today, to protect you against the witches, vampires and devils running everywhere on this 31st day of October, aka the Halloween day! Here is a recipe, among many others.


Levels of difficulty
Cost
Preparation
Resting
Cooking
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$
10 minutes

20 minutes

Ingredients 2 servings

§  1 big garlic head or 2 small ones
§  1 tbsp. of duck fat
§  Herbs (bay leaf or sage for instance)
§  ½ glass of white wine
§  500 ml of chicken or vegetable broth
§  ½ cup of vermicelli, or alphabet pasta, or orzo (this is what I used)*
§  2 eggs
§  1 tsp. of vinegar (I used Sherry)
§  S&P

* some people put flour too
Instructions

§  Prepare the garlic: extract the cloves (good tip is to put the garlic head on your table and to press and/or hit vigorously with your hand on the head bottom), peel the cloves and if not fresh, remove the germs
§  Mince the garlic cloves
§  In a pot, melt the duck fat, add the minced garlic and the herbs, and let cook over low/medium (#3) for 7/8 minutes to slightly color the garlic (light blond).
§  Add the white wine and put it to boil to eliminate the alcohol
§  Add part of the S&P
§  Add the broth and put to boil
§  When boiling, add the orzo (in my case here) or your vermicelli and cook it till just below al dente
§  Separate the white and the yolk
§  Mix the whites with the vinegar, and pour the whole progressively in the pot while whisking vigorously the broth with a fork to create egg white threads, like in some Chinese soup
§  Adjust the seasoning and put the pot out of the burner
§  Take ½ ladle of the soup and mix it with the yolks. Add the diluted yolks to the soup.
§  You can eat it like that, or add some croutons… rubbed with garlic of course…

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