Tourin Blanchi? French garlic soup
Does anyone have a recipe for the French garlic soup that I believe is called tourin blanchi? It's a specialty of the Dordogne region. It has garlic, onion and egg whites (maybe yolks?) in a slightly thickened chicken broth. After one eats the soup I believe one's supposed to put bread crumbs and red wine in the bowl and drink the mixture. I'm trying to recreate it and I'd love some help.
Here's the result of the adventure. I ended up going through a bunch of French recipe sites. They called from anywhere between two cloves and two heads of garlic, no to two onions, water or broth, etc. So I pretty much averaged everything and came up with a great recipe.
7 large cloves garlic, minced
1 onion, small dice
a few TBS fat (recipes say duck or goose, I used chicken and olive oil)
1 TBS red wine vinegar
about 10 cups chicken stock
Cook onion and garlic in fat over low heat until soft. Don't brown. Add stock, salt and pepper to taste and simmer with a sprig of fresh thyme (and a bay leaf?) for about 20 minutes. Separate eggs. Whisk whites and slowly whisk into stock. Whisk yolks with vinegar and put at bottom of serving bowl. Slowly add soup, stirring hard, to mix. Some recipes say to serve with grilled bread in the bowl.