I've made the Evening Garlic Soup once now, and even though I misread the directions and put in too much vinegar, it was still good. I plan to make it again, this time properly.
May I ask a question about the mechanics of a recipe? I think I'll learn some kitchen chemistry from the answer.
What purpose does the vinegar serve in this soup? I'd have assumed it was simply for seasoning, except for the way in which it's added. Why add it to the broken egg yolks, then add that mixture to the soup, instead of adding them in separately?
Evening Garlic Soup in the Manner of the Correze
Started by
Smithy
, Nov 14 2005 11:39 AM
1 reply to this topic
#1
Smithy
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- society donor
- 2,161 posts
Posted 14 November 2005 - 11:39 AM
Nancy Smith
"Every day should be filled with something delicious, because life is too short not to spoil yourself. " --Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production."
--author unknown
"Every day should be filled with something delicious, because life is too short not to spoil yourself. " --Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production."
--author unknown
#2
Wolfert
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- participating member
- 1,214 posts
Posted 14 November 2005 - 01:29 PM
I believe the vinegar works like creme fraiche and makes the yolks creamier in texture. Also, the flavor is better with a little vinegar added to yolks.
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.
