Simple Recipes - Recipe Ideas Tourin a la Tomate
Simple Soup Recipe
I was born in France but now live in England. I have adapted to the climate, which, here in the South-West is not that different from my native Paris… The food, however, is a different matter. Part of my roots are in the South-West of France where my sister and I used to spend our summer holidays.
In the evening, our aunt Pierrette would make such delicious soups that even now thinking of them, makes my mouth water. So I have decided to create this blog to post some of my favourite recipes. The first recipe is a French recipe for one of my aunt’s excellent soups from the Périgourdine Region of France. In French it is called ‘Tourin à la tomate’ or Thick Tomato Soup. The quantities are for 4 people.
Ingredients for ‘tourin à la tomate’:
1 spoon of oil (traditionally goose or duck fat)
1 onion (100g)
2 big cloves of garlic
1kg (2.2 pounds) of beef tomatoes
1 spoon of tomato purée
1.5 litres (2.7 pints) of chicken stock
A sprig of thyme
Salt and pepper
4 large slices of farmhouse bread
- Peel and cut the onion in thin slices, then peel the garlic cloves, cut each clove lengthwise into two halves and carefully remove and discard the green heart which is not digestible, then slice thinly.
- In a heavy casserole dish put the oil or goose fat to melt. As soon as it starts sizzling put the sliced onion and garlic in it. Stir often until it takes a golden colour.
- Rinse the beef tomatoes in water and dry them, then cut into quarters. Add to the onion and garlic and stir well, one or two minutes, remove from the heat.
- Mix the tomato purée in a bowl with part of the chicken stock, add it to the casserole dish, then add the rest of the chicken stock, the sprig of thyme, the salt and pepper. Cover and let it simmer at a very low gas mark for 30 minutes.
- Toast the bread lightly and put in a soup tureen. When the soup is ready pour it on to the toasted bread, cover and leave 3 minutes to rest, then grind some fresh pepper on it and serve.
This ‘tourin’ recipe is one of many variants of the typical soup of South West of France. It is very simple to make but it is the one I like best, I hope you will too.
Bon appétit.
