Garlic Soup

Photo © Anne-Marie Minhall

In the February M&J podcast in which varied topics were discussed .. pretty fish, polenta for breakfast & pies v sushi .. there was also a chat about our admiration for Rick Stein .. (and about some of his random rants.)..

This morning I caught an episode of Rick's Secret France on a TV channel which is normally home to men doing mechanical things with tools with cars & bikes. Anyhow .. in a cookery window of joy, the Padstow king was watching a French chef make Garlic Soup.

It looked pretty simple so I made a note of the ingredients & the method.

Garlicky goodness ..

100g Garlic chopped

50g Duck Fat

30g Plain Flour

3 Eggs separated

1L Water

Splash Sherry Vinegar

Walnut Oil

Seasoning

Here's the method of le chef Français ..

In a heated pan, fry the garlic in the duck fat for a few minutes before adding the flour & whisking

Add the water & stir

In a bowl, whisk the egg yolks with plenty of pepper, black & white plus the cheeky splash of the vinegar

The egg whites go into the garlicky pan of goodness & stirred gently for three minutes

Add three ladles of the soup into the bowl of the egg yolks & mix 

That mix now goes into the main pan to cook for a few minutes

To serve

Some stale shards of bread at the bottom of a bowl, soup on top with a few drops of walnut oil to finish

This is on my 'to do' list.

 A little twist? Some smoked garlic mixed together with the normal stuff for an extra level of taste.

I'll report back.

AMM