Lautrec Garlic Soup, also known as "Soupe à l'ail rose de Lautrec," has its roots in the traditional cuisine of the Lautrec region in southwest France. This region is famous for its unique Lautrec garlic, which gives the soup its distinctive flavor.
Here are some aspects of the origin and significance of Lautrec garlic soup:
1. Tradition and history: Garlic soup from Lautrec is a traditional dish prepared in the region for generations. It reflects the culinary tradition of the rural population, who valued simple yet tasty dishes made with local ingredients.
2. Local ingredients: The main ingredient of the soup is Lautrec garlic, which is grown in the region. Other typical ingredients include bread, broth (often chicken or vegetable), eggs, and sometimes milk or cream. These ingredients were readily available in the region and frequently used in traditional cooking.
Ingredients for 4 people:
- 2 liters of water
- 10 toes Ail Rose de Lautrec
- 1 tsp mustard
- 1 egg olive oil
- Salt & Pepper
- 150 g hair noodles (or bread)
Preparation:
Bring the water to a boil. Add the crushed garlic and egg whites. Season with salt and mix everything together. Simmer for 3 minutes. Add the hair noodles and cook for another 3 minutes. Make a mayonnaise with the egg yolk, salt, pepper, mustard, and oil. Dilute it with a ladle of lukewarm soup and gently stir the mixture into the soup.
Bon appetite.
This typical soup from the Lautrec region can also be prepared with toasted brown bread instead of pasta. However, the bread should be added shortly before serving.
