Evening Garlic Soup in the Manner of the Corrèze

Name: Evening Garlic Soup in the Manner of the Corrèze (Tourain à l’Ail Comme en Corrèze)
Yield: Serves 4 to 5
Cuisine: France
Ingredients: 2 medium onions, finely chopped; 2½ tablespoons rendered duck fat or 3 tablespoons unsalted butter; ¼ cup thinly sliced garlic; 4½ cups poultry or meat stock, degreased and heated to lukewarm; 1 tablespoon all-purpose flour; Salt and freshly ground pepper to taste; 2 eggs, separated; 4 teaspoons red wine vinegar

Tourain à l’Ail Comme en Corrèze

Preparation info

Serves
4 to 5

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

In the region of the Corrèze, a typical evening meal would consist of a simple soup like this, followed by slices of pâté, some pickled fruits, crusty bread, and a salad. Serve the soup with crusty round of toasted French bread, dabbed with goose fat and sprinkled lightly with black pepper.

Ingredients

2 medium onions, finely chopped
¼ cup thinly sliced garlic
2½ tablespoons

Europe
France
Soup

Method

In a heavy 3- or 4-quart saucepan, cook the onions and garlic in the fat over moderately high heat, stirring often, until golden but not brown, 5 to 10 minutes. Reduce the heat to moderate, add the flour and cook, stirring, until it turns a straw-beige color, 2 to 3 minutes. Remove from the heat.
Gradually whisk in 4