Tourain Du Perigord Garlic Soup From The Perigord Recipes

TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD

Tourain Du Perigord - Garlic Soup from the Perigord image

This soup warms you to your core! Use a thick grained white bread, nothing too fluffy. A variation of this soup is to cook a bowl full of sorrel with the garlic, and proceed with the rest of the directions. (BTW - this soup is also used to prevent hangovers!)

Provided by Mme M

Categories Clear Soup

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 garlic cloves, chopped
1 1/2 tablespoons butter or 1 1/2 tablespoons goose fat
1 tablespoon flour
1 quart water or 1 quart chicken bouillon
1 -2 chicken bouillon cube
1/4 cup dry white wine
1/4 cup white vinegar
2 eggs
1 loaf bread, sliced
salt
pepper

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.

Nutrition Facts : Calories 379.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 117.3, Sodium 940.3, Carbohydrate 56, Fiber 2.6, Sugar 5, Protein 11.8

GARLIC SOUP

Garlic Soup image

Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

Steps:

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

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