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Garlic and sorrel Tourin

Julie's Notebooks - Recipe: Garlic and sorrel Tourin, in the Purple Périgord region of Dordogne

Vegetarian Soup lunch Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 54 kcal / serving

Instructions

  • 1.   Peel and thinly slice the onions. Melt them in a large saucepan with duck fat (or a generous knob of butter). Sprinkle with flour when they are melted.
  • 2.   Peel the garlic cloves and roughly crush them. Wash the sorrel and remove the stems. Add the garlic to the saucepan, let it melt for 2 minutes, and then pour in water.
  • 3.   Add the roughly chopped sorrel, salt, pepper, cover, and simmer for 30 minutes.
  • 4.   Towards the end of cooking, on high heat, crack the eggs over the saucepan and pour in the whites while stirring vigorously with a wooden spoon.
  • 5.   Reserve the yolks in a bowl. Add vinegar to the yolks and mix everything together.
  • 6.   Remove the soup from the heat to prevent the whites from overcooking. Let it cool for 5 minutes, then add the yolks while stirring vigorously.
  • 7.   Serve this soup in deep plates, on thinly sliced bread slices.

Ingredients for servings

  • 2 handful of sorrel
  • 2 onions
  • 1 head of garlic
  • 4 liter of water
  • 3 tablespoon of wine vinegar
  • 4 tablespoon of flour
  • 1 medium butter
  • 3 tablespoon of duck fat (optional)
  • 4 eggs
  • 1 country bread
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    54 kcal
    3 %
  • Fat
    1,9 g
    3 %
  • of which saturated
    0,51 g
    3 %
  • Carbohydrates
    5,09 g
    2 %
  • of which sugar
    1,25 g
    1 %
  • Protein
    3,34 g
    7 %
  • Fibers
    0,95 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.