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Tourin Cadourcien Garlic Soup

Serves 6 
Goose or duck fat
2 heads of garlic
1 onion
2 eggs

Salt + pepper
Bread croutons

Quick preparation time, 30 minutes cooking time

Boil 2 litres of water.
Melt a spoonful of goose fat in a frying pan and caramelise a few peeled cloves of garlic and 1 small onion without burning them.
Pour the mixture into boiling water with a handful of crushed garlic and the rest of the peeled garlic.
Add salt and pepper, then boil for 30 minutes.
Break two fresh eggs.
Pour the egg whites into the soup.
Take the pan off the heat and fold in the egg yolks.
Mix everything together.
Pour into a soup tureen over slices of stale bread or croutons and leave to soak, preferably with a lid on.
Serve hot.

Onion Soup

Garlic loaf

Serves 6 
1.5 heads of Cadours Violet Garlic (large and full of flavour)
Herbes de Provence
180g flour
100 ml (3.5 fl.oz.) milk
100 ml (3.5 fl.oz.) oil
3 eggs
1 packet of baking powder
Salt + pepper

Quick preparation time, 30 minutes cooking time

Mix the flour, milk, oil, eggs, baking powder, salt and pepper in a bowl. (Seasoning can be left out if you prefer as the garlic has a strong flavour). If you have a Thermomix, mix for 30 seconds on speed 8.
Crush the garlic (using a garlic press) and add to the mixture. Add the Herbes de Provence according to taste (you need enough to give the loaf colour and flavour).
Pour the mixture into a greased bread pan (or lined with greaseproof paper).
Bake for 1 hour (checking it regularly) in a medium-hot oven (gas mark 5/6, 150° to 180°).
Serve hot or cold.

Whole Grain Bread
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