Garlic and Chicken Soup (Perigord Tourain) Recipe | Tasting Table
Prep Time:
Cook Time:
35 minutes
Servings:
8 cups
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
Directions
  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.