Soupe à l’Ail Rose de Lautrec

Pink Garlic Soup from Lautrec

Pink garlic is recognised for its more subtle, sweet aromas and taste. This recipe is taken from http://www.ailrosedelautrec.com/.While pink garlic is exclusively grown around Lautrec in the Tarn Region of south-western France, you can use a locally grown garlic as a substitute. To extend the life of your garlic, remember to store it in a dry place and avoid keeping it in your fridge. Bon appétit!

Preparation Time: 5 minutes/ Cooking Time: 10 minutes/ Serves 4

Ingredients:

  • 2L Water
  • 10 cloves of pink garlic from Lautrec, crushed (or other garlic such as white or purple if you’re not in the area)
  • 1tsp mustard
  • 1 egg
  • 1 cup oil (such as olive)
  • 150g dried vermicelli noodles
  • Salt and pepper to taste

Method

  1. Pour the water into a large saucepan and bring to boil
  2. Add the crushed garlic and egg white to the saucepan
  3. Add salt and pepper, mix and cook for 3 minutes.
  4. Add the vermicelli and leave to cook for another 3 minutes.
  5. In a separate bowl, prepare a mayonnaise using the egg yolk, mustard, oil and some salt and pepper. Dilute the mayonnaise with a bit of the warm stock in the saucepan and the incorporate the diluted mayonnaise delicately into the soup.
  6. Serve hot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s