TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD
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
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
SCHAV( COLD SORREL SOUP)
I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves.
Provided by Dienia B.
Categories Clear Soup
Time 50m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Pick over and wash sorrel.
- Chop leaves very fine.
- Bring water to a rolling boil
- Drop in sorrel.
- Cook for 10 minutes.
- Cool.
- Pour into quart jars.
- Serve in cold bowl with dollop of sour cream,
- topped with scallions and radishes.
- Plunk potatoes around.
Nutrition Facts : Calories 361.1, Fat 3.4, SaturatedFat 2, Cholesterol 6.3, Sodium 636.4, Carbohydrate 75.6, Fiber 9.6, Sugar 3.6, Protein 9.2
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