Tourin

Tourin
Alternative names	Tourin d'ail doux, smooth garlic soup
Type	Soup
Place of origin	France
Main ingredients	Garlic,onions,tomatoes,flour,chickenstockor water,egg whites,egg yolks

Tourin(French pronunciation:[tuʁɛ̃]) is a type ofFrenchsoup, which is composed of onion, tomato, and/or garlic.^[1]^[2]It is also known asouliat(lit. 'creamy')^[1]orle tourin d'ail doux,meaning 'smooth garlic soup'. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure of both onions and garlic to even out the taste.

To prepare, the minced garlic (and sliced onions if included) are sautéed until soft and a simplerouxis made by addingflour.Chickenstockor water is added to the mixture and is simmered over low heat toreduce.Egg whitesare slowly drizzled in, not unlikeegg drop soup,but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering anegg yolkmixed with vinegar, which is then added to the soup.

References

^^a ^bClaustres, Francine (1997).Secrets et recettes de toute la cuisine gasconne.Bordeaux: Sud-Ouest.ISBN 978-2-87901-234-6.
^New Larousse Gastronomique(English ed.). Octopus. 2 August 2018.ISBN 978-0-600-63587-1.

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[claustres-1] Claustres, Francine (1997).Secrets et recettes de toute la cuisine gasconne.Bordeaux: Sud-Ouest.ISBN 978-2-87901-234-6.

[larousse-2] New Larousse Gastronomique(English ed.). Octopus. 2 August 2018.ISBN 978-0-600-63587-1.

[1]

[2]

See also

References