Garlic And Chicken Soup Perigord Tourain Recipes

TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD

Steps:

• Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
• Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
• Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
• Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
• Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
• Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
• Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
• Add salt and pepper to the pot.
• Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.