The French Cookbook

Garlic Soup from PÈrigord

Tourin PÈrigourdin

1 tsp of goose fat

4 medium onions, finely chopped

1 Tbsp flour

4 large garlic cloves, peeled and crushed

3 tomatoes, peeled, seeded and diced

4 cups chicken stock

Salt and pepper

6 slices of French bread

1 Tbsp butter

2 oz GruyËre cheese, grated

2 egg yolks

 

In a stockpot, melt the goose fat on medium heat. Add the onions and sweat them for a few minutes. Sprinkle the flour over the onions and stir. Add the garlic and 1 cup of boiling water. Cook for one minute, stirring. Add the tomatoes, chicken stock, salt and pepper to taste. Simmer over low heat for one hour. Preheat the oven to 475†. Toast and butter the slices of bread; sprinkle them with the grated cheese. Place each slice at the bottom of six ovenproof soup bowls and set them in the oven for 5 minutes. Beat the egg yolks and add half a cup of soup; mix and pour into the soup. Turn the oven down to 325†, ladle the soup into the bowls and bake in the oven for 5 minutes. Serve immediately.

Serves 6