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My French Garlic Soup

I modified the "Vieux Logis Garlic Soup" (= "old house garlic soup") per what I had in the house, and made it gluten free.

Warning! Unless you're sharing this with your date, don't eat it before going out. It doesn't taste as garlicky as it sounds, at all, and it is delicious, but the aftertaste will linger.



Ingredients (serves 2):

  • 25gr butter (the original wanted duck fat)

  • 50gr garlic, chopped (weighed when chopped)

  • 12gr gluten free plain flour

  • 500gr rabbit broth (the original wanted chicken broth)

  • 2 eggs

  • 2 tsp rice wine vinegar (the original wanted sherry vinegar)

  • Fine ground salt

  • Freshly ground pepper


Method:

  • Fry the garlic in the butter until quite soft, but don't let it go golden

  • Add the flour in one go, mix and cook for a few minutes (4-5), stirring



  • Add the broth to the garlic and flour one ladlespoon at a time, stirring well each time

  • Bring to a simmer and cook for 10 mins on medium-low heat, stirring every now and then

  • Separate the egg whites from the yolks

  • Mix the yolks with the vinegar and the pepper (quite a bit, but to taste)

  • Beat the egg whites just enough to break them (don't get them to form peaks)

  • Add the egg whites slowly to the pot, stirring slowly, so that they form strings

  • Taste for salt, if needed add some (I use home made broth, so I don't need it)

  • Once the soup is ready, add 1 ladlespoon slowly to the egg yolks stirring carefully, then add another one and stir well

  • Take the soup off the hob, then slowly add the egg yolks mixture, stirring all the time

  • Stir it off the hob for a few mins, it will thicken and get nice and creamy

  • Optional: serve in warmed bowls lined with crusty bread (that's the original recipe), or sprinkle some crakers or broken grissini on top

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