Tourain Du Perigord Garlic Soup From The Perigord Recipes

GARLIC AND CHICKEN SOUP (PERIGORD TOURAIN) RECIPE

Steps:

• In a medium saucepot set over high heat, warm the chicken stock until it reaches a simmer. Keep warm.
• In a large stockpot set over low heat, combine the duck fat and garlic. Cook, stirring often, until the garlic is a light golden color, about 5 to 7 minutes.
• Whisk in the flour and cook, whisking continuously, for 10 minutes.
• Add the warm chicken stock and stir well. Bring the mixture to a boil carefully and cook for 15 minutes, stirring frequently. Season with salt and pepper.
• Stir in the egg whites and cook over medium heat for 2 minutes, stirring continuously, until the egg whites have turned from translucent to white.
• Serve hot with slices of country bread.

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.