After wandering the streets of Perigueux on a rainy, chilly morning, we had worked up something of an appetite. Our group gathered for lunch at an outdoor cafe, Cocotte et Cie. On the menu was a soup that is unique to this part of France, Tourain Blanchi. The best way I can think to describe it is as a sort of garlic-egg drop soup. I found a recipe for it on a French website: auFeminin.com. I haven't yet tried to make it so I am offering this recipe untested. The version I enjoyed was quite tasty and bracing on a blustery day.
TOURAIN BLANCHI
- 15 cloves of garlic
- few springs of thyme
- few leaves of sage
- 3 eggs
- 1 teaspoon of vinegar
- Salt and Pepper
Heat two liters of water
Peel the garlic cloves and press them. Put them in boiling water with salt, pepper, thyme and sage. Cook for 3/4's of an hour. When cooked, taste and adjust seasoning by adding salt and pepper is necessary.
Break the eggs and set the whites aside.
Pass the soup through a fine sieve.
Return to the heal and boil, then remove from the heat and ad the egg whites all at once, stirring well.
Beat the yolks with the tablespoon of vinegar, then put this mixture into the bottom of a bowl. First add a little soup and stir well; add a little more and so on until you have 1/3 of the soup added, then add all of the remaining soup.
Serve hot with parsley and croutons.
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