Vins de Bergerac et Duras

Tourin Blanchi garlic soup

To be enjoyed with :

Bergerac rouge | Côtes de Duras rouge

1/ Melt duck fat in a pan and add diced garlic until pale gold.

2/ Add flour then water, 2 stock cubes and seasoning. Cook on a low heat for 15 minutes, add noodles and cook for another 10 minutes.

3/ Separate egg whites from yolks. Slowly add whites to the pan whilst stirring the surface to get little bits (or don’t stir too much if you prefer chunky bits).

4/ Take pan off the heat. Whisk 2 yolks together with wine vinegar in a separate bowl. Pour mixture into soup.

5/ Serve in a soup bowl with toasted sourdough rubbed with garlic.


Serves 4-6

  • 1 tbsp duck fat
  • 1 bulb of garlic
  • 2 tbsp flour
  • 2 stock cubes
  • 2 eggs
  • 1.5l water
  • 1 tbsp wine vinegar
  • 3 handfuls of noodles
  • Sourdough slices
  • Salt, pepper

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