Evening Garlic Soup in the Manner of the Corrèze from The Cooking of South West France by Paula Wolf
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...
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Ingredients
- 2½ tablespoons rendered duck fat or 3 tablespoons unsalted butter
- ¼ cup thinly sliced garlic
- 2 medium onions, finely chopped
- Salt
- freshly ground pepper
- 4 teaspoons red wine vinegar
- 4½ cups poultry or meat stock, degreased and heated to lukewarm
- 2 eggs, separated
- 1 tablespoon all-purpose flour
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