Tourin soup

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the soup

3 tbsp duck fat
1 onion, diced
1 head of garlic, separated into cloves, peeled and chopped
1 bay leaf
few thyme sprigs
1 tbsp plain flour
500ml/18fl oz chicken stock
2 free-range egg yolks
½ tbsp sherry vinegar
salt and freshly ground black pepper

For the garnish

3 tbsp duck fat
4 garlic cloves, sliced
1 tsp chopped fresh thyme
1 slice day-old bread, crusts removed and cut into cubes

Method

To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender.
Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper.
To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper.