(Perigordine Garlic Soup)
I recently enjoyed a delicious meal at the “Restaurant de l’Abbaye” in Cadouin, and definitely the very most delicious Tourin Blanchi - or Garlick Soup. The owner generously gave me her recipe, and it is with pleasure that I share it with you. What a treat!
– for 4 persons –
1 head of garlic
1 soup spoon, duck or goose fat
1 coffee spoon, vinegar
1 soup spoon, flour
1 soup spoon, crème fraîche
Bread or vermicelli
1 egg white
Gently fry/soften the garlic in the duck fat, without browning.
Add flour and stir, then add 2 litres of water.
Add salt and pepper to taste.
Gently simmer for 2 hours.
Add the mixture of vinegar, egg white & cream.
Whisk/beat the mixture.
To serve, add pieces of bread or vermicelli and adjust the seasoning to taste.
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