You must try this French garlic soup.

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Join my online French cooking classes ๐Ÿ‘จโ€๐Ÿณ: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A This French garlic soup (veloutรฉ) is something you must try at least once in your life; it’s creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as you would expect. On top of all this, it’s super healthy. According to some health pundits garlic soup is more potent than antibiotics.

As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.

This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.

Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning

For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette

How to make the white chicken stock: https://youtu.be/uDVhNwuPj8E

How to make a mayonnaise:
https://youtu.be/AHGpyrRRlx0

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Comments

Tele Opinions says:

I wonder if that soup reheats well. Whatever leftover you have, put them in the fridge and eat it in the next few days. Has anyone tried it?

Roya Khairi says:

How can I get ur recepy ?

lanuitsouslapluie says:

This is a mayonnaise soup. He boiled that garlic so long (bring it to a boil takes ~10 minutes, let it boil for 3-4 min, then boiled/simmered it in the stock for around 10 more min) and the majority of its cooking time was in liquid that doesn't get used. He's losing a lot of flavor in water vapor while not adding any depth that roasting for example would give. He claimed the garlic is the star of the dish, but at the end says the garlic flavor is "not too pronounced, not strong at all". Furthermore, all the medicinal benefits of garlic are nullified when cooked for this long. I'll pass

howl at the moon says:

wow, looks amazing!

Michael MJL says:

hmm i thought mayo had vinegar… maybe the mustard has enough vinegar?

David Larcher says:

When I lived in Nice I learned to make this but used clarified butter. Cheers from Yellowknife Canada.

My Kingdom For a Horse says:

some oregano and basil would be great.

Stuart Brooks says:

Ahh Stephan, did you stick your finger into an electrical socket? The hair man. The hair.

Chris Holman says:

I add garlic to just about everything I cook. It is great to use to lower cholesterol and is a natural antibiotic. I used to struggle with high cholesterol, it is now perfect.

Abby Ver says:

Never knew that there was part that makes the garlic bitter.

Russ says:

These are the best cookery videos on the net.

Tiger Lilly says:

Can you use vegetable stock?

katherine Winkler says:

I'm drooling

Subroto Mitra says:

And the accent helps

Subroto Mitra says:

Ratatouille live…excellent presentation!

Mike Rus says:

Interesting! I just subscribed

Cyndi Foore says:

Stefan, I made this for my dinner tonight and it was delicious. What is remarkable about it is the mildness of the garlic, not strong at all. And I have leftovers. Thank you for this recipe.

Alex Terra says:

Boiling garlic taking most of the taste away.

Loriliane Macoycruz says:

Reminds me of bourride

Jim Duggan says:

piment d'espelette

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