Tourin
In today's world, Tourin is a topic that has gained unprecedented relevance. With the advancement of technology and globalization, Tourin has become a point of interest for people of all ages and walks of life. From its impact on society to its implications in popular culture, Tourin is a topic that leaves no one indifferent. In this article, we will explore different aspects related to Tourin, from its origin to its possible future developments. Let yourself be carried away by this journey and discover how Tourin has marked a before and after in the world we live in.
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| Alternative names | Tourin d'ail doux, smooth garlic soup |
|---|---|
| Type | Soup |
| Place of origin | France |
| Main ingredients | Garlic, onions, tomatoes, flour, chicken stock or water, egg whites, egg yolks |
Tourin (French pronunciation: [tuʁɛ̃]) is a type of French soup, which is composed of onion, tomato, and/or garlic.[1][2] It is also known as ouliat (lit. 'creamy')[1] or le tourin d'ail doux, meaning 'smooth garlic soup'. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure of both onions and garlic to even out the taste.
To prepare, the minced garlic (and sliced onions if included) are sautéed until soft and a simple roux is made by adding flour. Chicken stock or water is added to the mixture and is simmered over low heat to reduce. Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering an egg yolk mixed with vinegar, which is then added to the soup.
See also
References
- ^ a b Claustres, Francine (1997). Secrets et recettes de toute la cuisine gasconne. Bordeaux: Sud-Ouest. ISBN 978-2-87901-234-6.
- ^ New Larousse Gastronomique (English ed.). Octopus. 2 August 2018. ISBN 978-0-600-63587-1.
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