The Tourin soups are always garlic based and thickened by tempering egg yolk. Except for these two traditional ingredients, my understanding of this soup is that Tourin soup recipes are as numerous as there are households in the southwest France area where it originated! A neighbor of ours was born and raised south of Paris, and he concurred that customizing a dish to each family’s or village’s liking and then calling it their own tradition is culinary de facto.
After much research and taste testing by my Dad, we’ve come up with two Tourin recipes that we like very much. One is served as a soup and the other serves as a base for creamed vegetables. More on that later!