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Statements

Subject Item
dbr:Tourin
rdf:type
yago:WikicatSoups yago:Food100021265 owl:Thing yago:Matter100020827 dbo:Food wikidata:Q2095 yago:Substance100020090 yago:Dish107557434 yago:Nutriment107570720 yago:PhysicalEntity100001930 yago:WikicatFrenchSoups yago:Soup107583197
rdfs:label
Tourin Tourin Tourin
rdfs:comment
Le tourin, torrin en occitan, parfois appelé ouliat (« savoureux »), est une soupe à l'ail, à l'oignon ou à la tomate. C'est un mets connu dans le grand Sud-Ouest, du Périgord et du Bordelais au midi toulousain. La tourin (o touraine) es una sopa de ajo. Se trata de una receta antigua típica de Le Fleix, en Dordoña (Francia). Tourin (French pronunciation: ​[tuʁɛ̃]) is a type of French garlic soup, also known as le tourin d'ail doux, or smooth garlic soup. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure of both onions and garlic to even out the taste. To prepare, the minced garlic (and sliced onions if included) are sautéed until soft and a simple roux is made by adding flour. Chicken stock or water is added to the mixture and is simmered over low heat to reduce. Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering an egg yolk mixed with vinegar, which is then added
foaf:name
Tourin
dbp:name
Tourin
foaf:depiction
n13:Tourin.jpg
dcterms:subject
dbc:Garlic_dishes dbc:French_soups
dbo:wikiPageID
93493
dbo:wikiPageRevisionID
1110445744
dbo:wikiPageWikiLink
dbc:French_soups dbr:French_cuisine dbr:Soup dbc:Garlic_dishes dbr:Roux dbr:Stock_(food) dbr:List_of_soups dbr:Onion dbr:List_of_French_soups_and_stews dbr:France dbr:Flour dbr:Garlic dbr:Egg_yolk dbr:Egg_white dbr:Garlic_soup dbr:Egg_drop_soup dbr:Reduction_(cooking)
owl:sameAs
wikidata:Q1219001 dbpedia-es:Tourin yago-res:Tourin freebase:m.0n5vv dbpedia-fr:Tourin n21:FM5b
dbp:wikiPageUsesTemplate
dbt:Unreferenced dbt:Infobox_prepared_food dbt:Soup-stub dbt:France-cuisine-stub dbt:IPA-fr dbt:Cookbook
dbo:thumbnail
n13:Tourin.jpg?width=300
dbp:alternateName
Tourin d'ail doux, smooth garlic soup
dbp:country
dbr:France
dbp:imageSize
250
dbp:mainIngredient
Garlic, onions, flour, chicken stock or water, egg whites, egg yolks
dbp:type
dbr:Soup
dbo:abstract
Tourin (French pronunciation: ​[tuʁɛ̃]) is a type of French garlic soup, also known as le tourin d'ail doux, or smooth garlic soup. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure of both onions and garlic to even out the taste. To prepare, the minced garlic (and sliced onions if included) are sautéed until soft and a simple roux is made by adding flour. Chicken stock or water is added to the mixture and is simmered over low heat to reduce. Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering an egg yolk mixed with vinegar, which is then added to the soup. La tourin (o touraine) es una sopa de ajo. Se trata de una receta antigua típica de Le Fleix, en Dordoña (Francia). Le tourin, torrin en occitan, parfois appelé ouliat (« savoureux »), est une soupe à l'ail, à l'oignon ou à la tomate. C'est un mets connu dans le grand Sud-Ouest, du Périgord et du Bordelais au midi toulousain.
gold:hypernym
dbr:Soup
prov:wasDerivedFrom
wikipedia-en:Tourin?oldid=1110445744&ns=0
dbo:wikiPageLength
1651
dbo:alias
Tourin d'ail doux, smooth garlic soup
dbo:ingredientName
Garlic,onions,flour, chickenstockor water,egg whites,egg yolks
dbo:country
dbr:France
dbo:ingredient
dbr:Flour dbr:Egg_yolk dbr:Garlic dbr:Onion dbr:Stock_(food) dbr:Egg_white
dbo:type
dbr:Soup
foaf:isPrimaryTopicOf
wikipedia-en:Tourin