Lautrec Pink Garlic Soup

INGREDIENTS

• 2 L chicken stock
• 65 g Lautrec Pink Garlic Salt Pepper
• 260 g vermicelli

MACE TARN TOURSH

• 2 tbsp mayonnaise

METHOD

1. Bring the chicken stock to the boil.
2. Peel the Lautrec Pink Garlic. To make peeling easier, soak the garlic cloves in water for a few minutes first.
3. Crush the Lautrec Pink Garlic and add to the stock.
4. Add salt and pepper to taste.
5. Stir and cook for 15 minutes.
6. Add the vermicelli.
7. As soon as it boils, turn off the heat and cover.
8. Take the equivalent of 3 to 4 ladles of stock and leave to cool.
9. Add the mayonnaise, stirring gently until smooth.
10. Stir gently into the soup.
11. Serve hot

To enjoy this recipe in the Tarn, visit Hostellerie des Lauriers (hostelleriedeslauriers.fr) in Villeneuve-sur-Tarn, or Le jardin du clocher (le-jardin-du-clocher.jimdosite.com) in Lautrec.

Recipe courtesy of Tarn Tourism:

www.tourisme-tarn.com.

Looking for more French food and drink content?

In our magazine we offer a whirlwind tour of the best gastronomic destinations. Discover La Belle France’s renowned markets, quirkiest food festivals, most indulgent restaurants and foodie experiences.

Lead photo credit : Lautrec pink garlic soup