Le Tourin — A Traditional French Garlic Soup
Wednesday 23 December 2015 — Category: Cooking & Food
During my culinary adventures this year I have discovered that Wikipedia is a treasure trove of articles about food and cooking. And because so many of the articles are interlinked, learning something new is often only a click away.
There was recently a good example of this when I was reading the Wikipedia article about Gruyère cheese. The article mentions some of the traditional uses of Gruyère, including le tourin, a type of garlic soup from France which is served on dried bread. Because I had never heard of this soup before, I clicked on the link to find out more.
The full name of this soup is Le Tourin d’Ail Doux. In French, ail is garlic, and, depending on the context, doux can have numerous meanings. With my experience of French as a second language, I would say that the English word mild is the best translation in this context — mild garlic soup. Some variations of the recipe include diced onions and grated Gruyère cheese. I chose not to include these additional ingredients because it seemed that to do so would make the soup too much like French onion soup. Although I love French onion soup, I was looking for something different, based on garlic without onion.
For more culinary adventures to explore, don’t miss the Wikipedia-related Wikimedia Cookbook.
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