Description
"In France, one of the most favorite soups - Touraine, from garlic to tomatoes – a native of Gascony. Locals call it a dialect "quickly done" - he really is prepared immediately, and the hostess used this recipe when you need someone to feed. It is also the "hangover" soup: its flavor literally returns to life, so Touraine is often served as Breakfast."
Ingredients
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Tomato
6 piece
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Garlic
8 tooth
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Onion
5 piece
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Seasoning
-
Chicken egg
2 piece
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Bread
6 slice
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Cheese
100 g
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Vinegar
2 Tbsp
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Vegetable oil
3 Tbsp
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Black pepper
-
Salt
Cooking
In a pan pour 2 liters of water, add the tomatoes, cut into 4 pieces,
Garni: this 2 sprigs of dill, 1 parsley root, 3 Bay leaves, 2 sprigs of thyme, chervil, tarragon, Basil, garlic, salt and pepper.
Sliced and toasted
in butter onions,
add to the tomatoes and simmer for 20 min.
Then steamed vegetables to RUB through a sieve or grind in a blender. Return the pan with the mashed potatoes already on the stove, turn on quiet fire.
The yolks combine with vinegar,
and pour into soup, mix well.
Pour a thin stream of whipped protein with a fork and mix well. In the thickening proteins importantly – to reside in a saucepan, to stop and feel the moment when the sauce is already thickened, but not yet started to boil. Boiled squirrel – go cereal, and all is lost. I decided to remove the pan from the heat and gradually, but very quickly, interfere with protein. The soup is ready!!!
Serve the soup to the table with grated cheese and toasted bread or bread cubes, fried in vegetable oil. Or dry the bread cubes in roaster or in the oven without oil. Bon appetit! PS the Soup was cooking by the book "French kitchen"
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