Name: Le Thourin (Tomato and Garlic Soup)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 3 tablespoons/45 g goose fat or lard; 2 onions, chopped; salt and black pepper; 6 garlic cloves, thinly sliced; 2 tablespoons/15 g flour; 1 pound/450 g tomatoes, peeled, seeded, and chopped; pinch of cayenne pepper; toasted croûtes made with 1 slim baguette; 1 bouquet garni; 1 quart/1 liter water

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Le Thourin is another soup from southwestern France, this time from Périgord. One white version is creamy and thick, based only on onion and milk spiked with garlic; another more closely resembles Gratinée Lyonnaise. The common denominator seems to be onion and garlic, here combined with tomato for a lively first course. It is quick to prepare but must stand an hour or two so the flavor develops. Need I say that fresh ripe tomatoes are essential?