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Smithy

Evening Garlic Soup in the Manner of the Correze

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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?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"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

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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’.

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