TOURAIN BLANCHI

(Source : GARLIC SOUP - THE LONDON COOKBOOK - Page 48)

· serves 8 ·

Ingredients

- 1 large tablespoon goose fat

  (or 2 tablespoons vegetable oil)

- 4 large garlic cloves, finely sliced

- 2.3 litres (4 pints) chicken stock

- salt and freshly ground pepper

- 4 teaspoons of good red wine vinegar

- 4 eggs, separated

- 6 nests of vermicelli

- (8 nests if you prefer a thicker soup)

- salt and pepper

  1. Melt the goose fat in a large saucepan over a low heat. Gently cook the garlic until brown, being careful not to burn it! Add the hot stock, season with salt and pepper and bring to the boil.

  2. Meanwhile mix the vinegar and egg yolks in a small bowl and set aside. At this stage you can "pause" in the cooking.

  3. Just before serving, bring the soup back to the boil and add the vermicelli, slightly crushed. Stir to create a whirlpool effect and then stop stirring and gently pour in the egg whites. Continue cooking until the vermicelli is cooked (see instructions on the packet).

  4. Remove from the heat. Add the egg yolk and vinegar mixture and stir well. Serve immediately.

NB. The soup should not be reheated once you have added the egg yolk.

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