Tourin.

I mentioned recently that we were to visit a nearby farm restaurant, it is the only one I know of (locally) that continues in the old traditions of local cuisine. We are very lucky to have it just a 10 minute drive away.

This soup, called Tourin is a case in point. It is very much a local South/West dish, and is something I've prepared at home ever since I first discovered it 50 years ago. It is very rare to find it on a restaurant menu. Far too 'common'.

It's basically a good Chicken or Duck stock made with plenty of garlic, to which is added stale Sourdough bread. It cannot be made with sliced 'Mother's Pride'. A sprinkling of grated cheese adds to the delight. The bread becomes gelatinous and silky, and the cheese stringy.

It is such a simple soup, and obviously comes from days of serious poverty in the countryside. It is quite possibly the origin of the famous 'French onion soup', which is a more sophisticated version.

We had a really delicious meal on Saturday. Wine came with the menu, and when the first bottle was consumed, it was instantly replenished. After plenty of Magret and Confit and Pommes de terre Sarladaises, we ate a delicious home baked Clafoutis, then cheese. The whole meal was surprisingly inexpensive, and was a delight from beginning to end. It is now, without question, our favourite local restaurant. 

If only I could say the same about other local eateries!