What is Tourin?

Tourin is a type of soup that was created in southwestern France. It is made of large amounts of garlic, which is fried in butter with onion and then decreases with water until it is thick. The eggs are added separately, first white and the yolk at the end, while the soup is constantly beaten to prevent cooking of eggs on large curd. Some variants use different types of fat instead of butter instead of eggs, supplies instead of water and sour cream or cream fraiche. When it is served, Tourin can be poured over a toasted piece of bread, decorated with parsley and croutons, or covered with cheese and quickly brilliant for molten bay. Depending on the recipe, there may be only a handful of garlic or several dozen cloves in the bowl. The soup is usually added finely chopped onions and can be used to replace some garlic to reduce a strong taste.

Basic recipe for Tourin begins with garlic is onchopped and fried in butter. Some recipes use duck fat or bacon drop instead of butter for another taste. Garlic is cooked well, but not toasted. The onion is also cooked at this point, but must not caramelize. White wine or vinegar is sometimes added at the end of the brown to ensure some depth.

fat, garlic and onions are added to the pot of boiling water. Spices such as thyme, sage or star can be used, but most recipes call only to add salt and pepper. The water is taken to cooking and is left to boil until it decreases. White eggs are whipped cream until tension and then slowly drip into Turin while it is constantly beaten to prevent white from creating a large solid mass

As well as food ends with cooking and is very strong and the creature texture, egg yolk is mixed with a small amount of vinegar. The loser yolk is then slowly incorporated into hot soup in the same way as the eggs that Turin is completed. Can be served in a bowl with roasted bread at the bottom,Or the slice of Gruyere cheese can be covered and under the broiler for a minute, so the cheese melts. Pasta or egg noodles can be added to Turin while cooking to form strong pasta with garlic flavor.