Thursday, February 26, 2015

Tourin, French Garlic and Egg Soup

A head of garlic, chopped fine
1 T. olive oil
1 tablespoon water
water — 1 liter, boiling and salted to taste
1 egg, separated
pepper to taste
1 teaspoon red wine vinegar

Toast the chopped garlic in the olive oil. Add the flour. Mix well, then cook until the garlic soften and brows a bit. Add the salted water, and cook for 10 minutes. In a separate dish, mix the egg yolk, pepper and vinegar. Add the egg white to the soup, first tempering in a separate bowl with a whisk, so that no large pieces of egg white form. Cook another 5 minutes. Remove from heat and add the egg yolk mixture, again tempering to avoid coagulation.  Serves 2.
Top with croutons and a parsley sprig, Serve hot. Bon appétit.

There's a nice article here describing this French classic. 

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