12305 Evening Garlic Soup in the Manner of the Corrèze Serves 4 to 5 Wed Aug 06 01:03:12 -0700 2008 Tue Feb 03 22:33:34 -0800 2009 Licensed http://www.chow.com/recipes/12305 Wed, 04 Feb 2009 06:33:34 GMT In the region of the Corrèze, a typical evening meal would consist of a simple soup like this, followed by slices of pâté, some pickled fruits, crusty bread, and a salad. Serve the soup with crusty round of toasted French bread, dabbed with goose fat and sprinkled lightly with black pepper.

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  • In a heavy 3- or 4-quart saucepan, cook the onions and garlic in the fat over moderately high heat, stirring often, until golden but not brown, 5 to 10 minutes. Reduce the heat to moderate, add the flour and cook, stirring, until it turns a straw-beige color, 2 to 3 minutes. Remove from the heat.
  • Gradually whisk in 4 cups of the stock. Return to moderate heat. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. (The recipe can be prepared to this point up to a day in advance; let cool, then refrigerate.)
  • About 10 minutes before serving, lightly beat the egg whites with a fork in a small bowl or pitcher until frothy. Beat in the remaining ½ cup cold stock until blended.
  • Reheat the soup to boiling; reduce the heat to low. Beat the egg yolks in a small bowl with a fork to break them up; then beat in the vinegar. Gradually whisk in 1 cup of the hot soup.
  • Pour the egg white mixture into the pot of hot soup in a thin, steady stream, gently whisking to form strands. Stir in the egg yolk mixture with a spatula, and simmer gently, stirring, until the soup is creamy, about 1 minute. Do not allow the soup to boil, or the eggs will curdle and strands will harden. Adjust seasoning and serve at once.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 2 medium onions, finely chopped

    ]]>     ¼ cup thinly sliced garlic

    ]]>     2½ tablespoons rendered duck fat or 3 tablespoons unsalted butter

    ]]>     1 tablespoon all-purpose flour

    ]]>     4½ cups poultry or meat stock, degreased and heated to lukewarm

    ]]>     2 eggs, separated

    ]]>     4 teaspoons red wine vinegar

    ]]>     Salt and freshly ground pepper to taste

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