Tourin Blanchit a l’Ail: Traditional French Garlic Soup
There is an old French tradition whereby garlic soup is given to newlyweds in the wee hours after their wedding night, possibly because it’s thought to be an aphrodisiac, but more likely to aid digestion after a night of feasting and merriment!
I don’t know if this is still observed today but I love the idea of a food being a remedy for too much other food, and garlic does feel as if it has a restorative quality to it. In fact, a Frenchwoman who immigrated to Australia in the early 1960’s told me the only place she could find garlic here back then was in the pharmacy! Times may have changed, but the French still love their garlic soup.
Serve as a starter for any meal or freeze and save a serve for when you’re feeling under the weather to pep you up.
- 300g Peeled Garlic
- 100g Unsalted Butter
- 60g Plain Flour
- 350ml Thickened Cream
- 4 Egg Whites
- Salt and Pepper
- Blitz the garlic in the food processor until it forms a paste or chop it as finely as possible with a knife if you don’t have a food processor.
- Heat up a medium size cooking pot on medium heat with the butter. Add the garlic and cook it for about 5 minutes, stirring occasionally so it doesn’t stick to the base of the pot.
- Sprinkle the flour on the garlic, just enough so that it forms a loose paste. You may not need all the flour. The more you add, the thicker the soup will be.
- Fill up the pot to ¾ with water and bring the soup to the boil while whisking. Turn the heat down to low heat and simmer for 30 minutes.
- Add the cream, salt and pepper and cook for a further 5 minutes.
- Add the egg white while whisking as this way you’ll have little bits of egg through your garlic soup and it also helps to blend everything together.
- Serve hot with some thin slices of toasted baguette.