Cooking Classics: Tourin

The Basics. Garlic By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Southern Entertaining Classic Italian Recipes Southern Entertaining RebeccaGordon ButtermilkLIpstick Southern Entertaining Southern Hostess Modern Southern Socials Game Day Entertaining Cooking Baking Tutorials For Everyday Cooks Pastry Chef TV Cooking Personality Birmingham AlabamaCooking Classics

The Technique

Tourin

Tourin is a traditional French soup known for a smooth consistency & robust flavor. Copious amounts of garlic accented with onion & chicken broth produce a simple yet satisfying meal. Roasted Garlic Soup offers several subtle additional layers of flavor. Some of the garlic is roasted in the oven while the soup is simmering on the stovetop & a smattering of fresh lemon juice adds just the right balance to the dish. Although many variations infuse a bit of egg to thicken, I find that a simple roux gives it just what it needs. Learn how to make this classic French soup in your very own kitchen.

Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostess

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickRoasted Garlic Soup
makes 4 servings

Two cleaned & trimmed sliced leeks may be substituted for the onion, if desired.

2 heads garlic {about 5 ounces or 40 cloves}
3 Tbsp olive oil
1 medium onion, diced
5 Tbsp butter, divided
8 cups chicken broth
1 {8-oz} potato peeled & diced
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1 Tbsp fresh lemon juice
3 Tbsp all purpose flour
Pain de Campagne, sliced
Melted butter
Garnishes: Parsley & shredded Comté

Preheat the oven to 425 degrees. Cut 1/4 of the top away from one of the heads of garlic, place in a large piece of aluminum foil & drizzle with a smattering of olive oil. Create a packet & place on a quarter sheet pan. Bake 45 minutes. Turn off the oven, let stand 10 minutes then remove the packet of roasted garlic from the oven. Set aside. 

Meanwhile, peel & press the remaining garlic cloves. Set aside. Heat the 3 tablespoons olive oil in a Dutch oven over Medium; add the onion & cook 6 to 8 minutes, stirring occasionally, or until softened. Add the garlic & 2 tablespoons butter. Reduce the heat to Medium-Low & cook until fragrant, about 1 to 2 minutes. Stir in the chicken broth, the potato, the salt & the pepper. Bring the mixture to a boil & cook over Medium heat 25 minutes or until the potato is tender. 

Create a soft paste with the roasted garlic. Add half of it to the soup along with the lemon juice then pour the mixture through a chinois. Wash, rinse & dry the Dutch oven & place it back over the stove eye. Melt the remaining 3 tablespoon butter over Medium heat. Whisk in the flour vigorously until smooth & bubbly. Cook 1 minute. Whisk in the warm soup so as to prevent lumps. Cook 4 to 5 minutes, whisking constantly, until smooth & thickened. Cook an additional minute once bubbles break the surface continuously. Turn off the heat. Brush melted butter over Pain de Campagne bread slices & broil 2 to 3 minutes or until toasted. Ladle the soup into bowls. Spread the remaining roasted garlic over the croutons & place over the servings. Garnish, if desired. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Tourin

 Pain de Campagne may be broiled with a bit of butter then spread with some of the roasted garlic in order to create delicious croutons. A batard shaped loaf will offer the ideal size needed for this particular application.

Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostessrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostessNo. 1

 Preheat the oven to 425 degrees. Cut 1/4 of the top away from one of the heads of garlic, place in a large piece of aluminum foil & drizzle with a smattering of olive oil. Create a packet & place on a quarter sheet pan. Bake 45 minutes. Turn off the oven, let stand 10 minutes then remove the packet of roasted garlic from the oven. Set aside. 

Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostessNo. 2

Meanwhile, peel & press the remaining garlic cloves. Set aside. Heat the 3 tablespoons olive oil in a Dutch oven over Medium; add the onion & cook 6 to 8 minutes, stirring occasionally, or until softened. Add the garlic & 2 tablespoons butter.
 Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostess2a

Reduce the heat to Medium-Low & cook until fragrant, about 1 to 2 minutes. Stir in the chicken broth, the potato, the salt & the pepper. Bring the mixture to a boil & cook over Medium heat 25 minutes or until the potato is tender. 

Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostessNo. 3 

 Create a soft paste with the roasted garlic. Add half of it to the soup along with the lemon juice then pour the mixture through a chinois.

Tourin Roasted Garlic Soup By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. French Classics cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef birmingham alabama southern hostessNo. 4

Wash, rinse & dry the Dutch oven & place it back over the stove eye. Melt the remaining 3 tablespoon butter over Medium heat. Whisk in the flour vigorously until smooth & bubbly. Cook 1 minute. Whisk in the warm soup so as to prevent lumps. Cook 4 to 5 minutes, whisking constantly, until smooth & thickened. Cook an additional minute once bubbles break the surface continuously. Turn off the heat. Brush melted butter over Pain de Campagne bread slices & broil 2 to 3 minutes or until toasted. Ladle the soup into bowls. Spread the remaining roasted garlic over the croutons & place over the servings. Garnish, if desired. 

The Tune
“Baby You Got What It Takes” Dinah Washington & Brook Benton

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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