Local Flavor
When in Rome--or rather Périgord
This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left, you can do as the locals do, and add a good dose of red wine, slurping the mixture straight from the bowl. According to chef Sébastien Archambault of Los Angeles's L'Epicerie, the practice is known as faire chabrol and is essential to enjoying the dish from start to finish. The tannic wine mingles with the duck fat and toasted-garlic-enriched chicken broth while the egg whites lend a luxurious texture. Go ahead: Slurp your soup.
Garlic and Chicken Soup (Périgord Tourain)
Yield: 8 cups
Cook Time:
35 minutes
- INGREDIENTS
8 cups chicken stock
¼ cup rendered duck fat
10 garlic cloves, thinly sliced
¼ cup all-purpose flour
Salt and freshly ground black pepper
3 egg whites (about ½ cup)
1 small loaf country white bread, sliced
1. In a medium saucepot set over high heat, warm the chicken stock until it reaches a simmer. Keep warm.
2. In a large stockpot set over low heat, combine the duck fat and garlic. Cook, stirring often, until the garlic is a light golden color, about 5 to 7 minutes.
3. Whisk in the flour and cook, whisking continuously, for 10 minutes.
4. Add the warm chicken stock and stir well. Bring the mixture to a boil carefully and cook for 15 minutes, stirring frequently. Season with salt and pepper.
5. Stir in the egg whites and cook over medium heat for 2 minutes, stirring continuously, until the egg whites have turned from translucent to white.
6. Serve hot with slices of country bread.
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About The Chef
Chef Sébastien Archambault was born in Texas but raised and trained in France. He has worked with Alain Ducasse at the three-Michelin-starred Raymond Poincaré and Jean-François Rouquette at Park Hyatt Place Vendôme, Le Bourdonnais and Pur Grill, as well as with Guy Savoy at Guy Savoy's Bistro Les Bouquinistes. Archambault was most recently the executive chef of RH at Hotel Andaz West Hollywood before he opened L'Epicerie in 2010.
L'Epicerie, 9900 Culver Blvd., Culver City, CA; 310-815-1600 or lepiceriemarket.com
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incredibly rich and flavorful. Then, the best part comes at the end: With
only a spoonful or two left, you can do as the locals do, and add a good
dose of red wine, slurping the mixture straight from the bowl.){kind=link}