Tourain Du Perigord - Garlic Soup From The Perigord

1. 1

   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.

2. 2

   Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.

3. 3

   Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).

4. 4

   Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.

5. 5

   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.

6. 6

   Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.

7. 7

   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.

8. 8

   Add salt and pepper to the pot.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.