Tourain Blanchi

Garlic soup from the Perigord

2 tablespoons goose fat, lard or butter

2 large onions

6 cloves garlic, finely chopped

1 tablespoon flour

1 teaspoon thyme leaves

1 bay leaf

salt, freshly ground pepper

2 eggs, separated

vinegar

toasted white bread, roughly chopped

4 tablespoons grated Gruyere.

Heat the goose fat and fry the onion and garlic for 10 minutes (do not let it colour). Sprinkle over the flour and cook for 2 minutes. Add 1 liter of water, thyme, bay leaf, salt and pepper, bring to the boil and simmer for 40 minutes. Remove the bay leaf. Stir the egg whites into the soup. Beat the egg yolks with 5 drops of vinegar and also stir into the soup (do not let the soup boil anymore). Divide the bread among plates, sprinkle with the cheese and pour over the soup.

Variant:

Olive oil instead of goose fat

3 onions

9 cloves of garlic

a little more flower

2 or 3 teaspoons thyme

2 bay leaves, or 3

4 eggs

baguette

Beat the egg yolks with some more vinegar and olive oil and then add some soup in small bits. Keep stirring. Carefully add this mixture to the soup. The soup can then cook for a while without curdling.