. . . . "Tourin (French pronunciation: \u200B[tu\u0281\u025B\u0303]) 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 saut\u00E9ed 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."@en . "Tourin"@en . "Tourin"@fr . . . . . "1651"^^ . "Garlic, onions, flour, chicken stock or water, egg whites, egg yolks"@en . . . . "93493"^^ . . . "Garlic,onions,flour, chickenstockor water,egg whites,egg yolks" . . . "Tourin"@en . . "La tourin (o touraine) es una sopa de ajo. Se trata de una receta antigua t\u00EDpica de Le Fleix, en Dordo\u00F1a (Francia)."@es . "Le tourin, torrin en occitan, parfois appel\u00E9 ouliat (\u00AB savoureux \u00BB), est une soupe \u00E0 l'ail, \u00E0 l'oignon ou \u00E0 la tomate. C'est un mets connu dans le grand Sud-Ouest, du P\u00E9rigord et du Bordelais au midi toulousain."@fr . . . . . . "La tourin (o touraine) es una sopa de ajo. Se trata de una receta antigua t\u00EDpica de Le Fleix, en Dordo\u00F1a (Francia)."@es . "Tourin d'ail doux, smooth garlic soup"@en . . . . . . "1110445744"^^ . . . . . . . "Tourin d'ail doux, smooth garlic soup"@en . . . . "Tourin"@en . "Tourin (French pronunciation: \u200B[tu\u0281\u025B\u0303]) 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 saut\u00E9ed 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"@en . "Tourin"@es . . . . . . . . . "Le tourin, torrin en occitan, parfois appel\u00E9 ouliat (\u00AB savoureux \u00BB), est une soupe \u00E0 l'ail, \u00E0 l'oignon ou \u00E0 la tomate. C'est un mets connu dans le grand Sud-Ouest, du P\u00E9rigord et du Bordelais au midi toulousain."@fr . "250"^^ . . . . . . . . . . . . . . . .