Le Tourin d'Ail Doux
(Sweet Garlic Soup Crock)

by Serge Delage, Executive Chef -- The Westin Hotel, Toronto

This recipe was contributed by Susan Martinez:

"Here's a yummy recipe for Sweet Garlic Soup. I had it in Toronto in April at the Folk Alliance Bored of Directors meeting -- actually, about fourteen of us had it. The room was quite odiforous while meeting the next morning! We begged the waiter for the recipe (and also for more of a super-dense chocolate dessert -- he actually ran to the patisserie for more when there wasn't enough. We tipped very well that night!)"

• 2 tablespoons rendered duck or goose fat
• 2 large onions, peeled and thinly sliced
• 1 large head garlic, peeled and chopped
• 2 tablespoons flour
• 6 cups chicken stock
• 2 egg yolks
• 1 tablespoon vinegar
• salt and pepper to taste

Garnish:

• Several thin slices dried bread
• Fresh chives, chopped
• Gruyere cheese, grated

Heat the goose or duck fat in a large saucepan. Add the onions and cook over low heat until golden brown. Add the chopped garlic and cook for 2-3 minutes. Sprinkle the flour over the garlic, stirring with a wooden spoon. Add the chicken stock and season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes at low heat.

Remove the soup from the heat. Beat the egg yolks with the vinegar. Temper this liaison with some of the hot soup and pour the mixture back into the pot, stirring until well mixed. Place the dried bread slices in the bottom of the serving bowls. Adjust the seasoning on the soup and ladle the soup over the dried bread.

Serve with grated cheese and garnish with chives; serve immediately.

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Chuck Taggart (e-mail chuck)