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| Alternative names | Tourin d'ail doux, smooth garlic soup |
|---|---|
| Type | Soup |
| Place of origin | France |
| Main ingredients | Garlic,onions,tomatoes,flour, chickenstock or water,egg whites,egg yolks |
Tourin (French pronunciation:[tuʁɛ̃]) is a type ofFrench soup, 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 simpleroux is made by addingflour. Chickenstock or water is added to the mixture and is simmered over low heat toreduce.Egg whites are slowly drizzled in, not unlikeegg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering anegg yolk mixed with vinegar, which is then added to the soup.
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