Difference between revisions of "Le Tourin"
RealRecipes (talk | contribs) m (moved Cookbook:Le Tourin to Le Tourin: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Soup recipes|2|30 minutes|2}} | {{recipesummary|Soup recipes|2|30 minutes|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Soup|Soup]] | [[Cuisine of France|Cuisine of France]] |
| − | '''Le Tourin''' is a type of garlic [[ | + | '''Le Tourin''' is a type of garlic [[Soup|soup]]. This recipe is from the village of Le Fleix in Dordogne. |
==Ingredients== | ==Ingredients== | ||
| − | *10-12 cloves of [[ | + | *10-12 cloves of [[Garlic|garlic]], [[Chop|chopped]] |
| − | *1 [[ | + | *1 [[Tablespoon|tablespoon]] [[Olive oil|olive oil]] |
| − | *1 tablespoon [[ | + | *1 tablespoon [[Flour|flour]] |
*water — 4 cups (adjust amount as needed - use distilled, filtered or reverse osmosis water) | *water — 4 cups (adjust amount as needed - use distilled, filtered or reverse osmosis water) | ||
| − | *[[ | + | *[[Salt|salt]] to taste |
| − | *1 [[ | + | *1 [[Egg|egg]], separated |
| − | *[[ | + | *[[Pepper|pepper]] to taste |
| − | *1 teaspoon [[ | + | *1 teaspoon [[Vinegar|vinegar]] |
Serves 2 | Serves 2 | ||
==Procedure== | ==Procedure== | ||
| − | #In a [[ | + | #In a [[Frying Pan|frying pan]], [[Brown|brown]] the chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in the olive oil. |
#Add the flour. | #Add the flour. | ||
#Mix well, then cook for a moment. | #Mix well, then cook for a moment. | ||
| Line 26: | Line 26: | ||
#*pepper | #*pepper | ||
#*vinegar | #*vinegar | ||
| − | #Add the egg white to the soup, first tempering in a separate bowl with a [[ | + | #Add the egg white to the soup, first tempering in a separate bowl with a [[Whisk|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. | #Cook another 5 minutes. Remove from heat and add the egg yolk mixture, again tempering to avoid coagulation. | ||
#Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon appétit. | #Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon appétit. | ||
Revision as of 18:04, 5 April 2012
| Le Tourin | |
|---|---|
| Category: | Soup recipes |
| Servings: | 2 |
| Time: | 30 minutes |
| Difficulty: |  |
| Soup | Cuisine of France
Le Tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne.
Ingredients
- 10-12 cloves of garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon flour
- water — 4 cups (adjust amount as needed - use distilled, filtered or reverse osmosis water)
- salt to taste
- 1 egg, separated
- pepper to taste
- 1 teaspoon vinegar
Serves 2
Procedure
- In a frying pan, brown the chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in the olive oil.
- Add the flour.
- Mix well, then cook for a moment.
- Add some boiling salted water, and cook for 10 minutes.
- In a separate dish, mix:
- egg yolk
- pepper
- 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.
- Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon appétit.
