Tourin soup
This smooth and velvety soup is from south west France and makes a deliciously warming lunch.
Ingredients
For the soup
- 3 tbsp duck fat
- 1 onion, diced
- 1 head of garlic, separated into cloves, peeled and chopped
- 1 bay leaf
- few thyme sprigs
- 1 tbsp plain flour
- 500ml/18fl oz chicken stock
- 2 free-range egg yolks
- 陆 tbsp sherry vinegar
- salt and freshly ground black pepper
For the garnish
Method
To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender.
Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper.
To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, cro没tons and lots of black pepper.
