Tourin à l'ail périgourdin

Name: Tourin à l'ail périgourdin
Total time: 30 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 8 cloves of new-season garlic, crushed; 1.5 L (1½ qt) chicken stock; 3 egg yolks; 2 tbsp white wine vinegar; 30 g (1 oz) duck fat; 1 tbsp all-purpose flour; 1 bunch of flat-leaf parsley, chopped; 8 slices of toasted country bread

Périgord garlic soup

⏱ 30 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8 clovesnew-season garlic, crushed
1.5 L (6¼ cups)chicken stock
3egg yolks
2 tbspwhite wine vinegar
30 g (1 oz)duck fat
1 tbspall-purpose flour
1bunch of flat-leaf parsley, chopped
8 slicestoasted country bread

8 cloves new-season garlic, crushed
1.5 L (6¼ cups) chicken stock
3 egg yolks
2 tbsp white wine vinegar
30 g (1 oz) duck fat
1 tbsp all-purpose flour
1 bunch of flat-leaf parsley, chopped
8 slices toasted country bread

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)

1 stainless-steel bowl (1 L / 1 qt) for the liaison

1 sturdy hand whisk

1 medium stainless-steel ladle

1 paring knife for the garlic

1 sturdy wooden spoon

1 toaster for the bread

6 deep bowls for serving

03 — Method

Warm the duck fat in the saucepan over low heat and add the garlic without letting it brown.
Sprinkle the flour over and stir for 2 minutes to cook the roux that will thicken the soup.
Gradually whisk in the hot chicken stock so no lumps form.
Bring to a simmer and cook over low heat for 15 minutes.
Gently whisk the egg yolks with the vinegar in the bowl.
Off the heat, stir the yolk mixture into the soup gently so it thickens without scrambling.
Ladle the soup over the toasted bread in soup plates and sprinkle with parsley.