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Le Tourin (Garlic Soup)

Le tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne.

Source and licence

"Le Tourin (Garlic Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Le_Tourin_(Garlic_Soup), revision 4518429), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Le_Tourin_(Garlic_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518429

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. In a frying pan, brown the chopped garlic in the olive oil.
  2. Add the flour. Mix well, then cook for a few minutes to remove the floury taste.
  3. Gradually stir in the water, and cook for 10 minutes.
  4. Beat the egg white in a small bowl. Gradually whisk in a ladleful of the soup to temper it, then stir the mixture back into the soup pot.
  5. Combine the egg yolk, pepper, and vinegar in a small bowl. Like before, gradually temper the yolks with a ladleful of soup.
  6. Remove the soup from the heat, and stir in the egg yolk mixture. Season to taste with salt.
  7. Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.