Soupe à l'ail rose de Lautrec

Name: Soupe à l'ail rose de Lautrec
Total time: 35 min
Yield: Serves 4
Cuisine: Albigeois
Ingredients: 2 heads Lautrec pink garlic; 2 whole eggs; 3 tablespoons duck fat; 1 tbsp flour; 1.5 L (1½ qt) chicken stock; 4 slices country bread; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Lautrec pink garlic soup

⏱ 35 minServes 4Easy230 kcal

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

01 — Ingredients4 servings

2heads Lautrec pink garlic
2whole eggs
3 tbspduck fat
1 tbspflour
1.5 L (6¼ cups)chicken stock
4 slicescountry bread
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

2 heads Lautrec pink garlic
2 whole eggs
3 tbsp duck fat
1 tbsp flour
1.5 L (6¼ cups) chicken stock
4 slices country bread
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

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 4 L (4 qt) saucepan

1 whisk

1 bowl (500 ml / 2 cups)

03 — Method

Peel the cloves from both heads of garlic, remove the germs, crush roughly and cook gently in the melted duck fat.
Sprinkle with flour and stir 1 min to make a light roux, then whisk in the hot chicken stock to avoid lumps.
Season and simmer 20 min over low heat until the garlic is completely soft.
Separate the eggs, then pour the whites in a thin stream into the simmering soup, stirring so they set in fine strands.
Mix the yolks in the bowl with a ladle of hot soup to temper them, then pour back into the pot off the heat, stirring well.
Put the slices of country bread in soup plates, ladle the hot soup over and serve right away.