Le tourin from Tartine Box Set by Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on July 18, 2012

    I was looking for a way to use a bunch of vegetables from my CSA which included collard greens, carrots and onions. I decided to make the Tourin, a rustic soup with torn pieces of stale bread, served with an egg, fried or poached (I opted for a poached egg Arzack-style). It was very comforting and the egg was a nice touch as it thickened the soup. I used homemade chicken broth and I blanched the collard greens before adding them to the rest of the vegetables. Picture here: http://forums.egullet.org/index.php/topic/142022-tartine/page__p__1885412#entry1885412

  • mseers on October 24, 2011

    2T plus 1/4 c olive oil or rendered chicken or duck fat, 1 bunch young carrots split lengthwise, 2 onions in quarters, 1 bunch kale, 1 qt rich chicken stock, 2 eggs, red wine vinegar, whole wheat croutons. saute onions and carrot in the 2 T fat until caramelized. add kale and stock, boil, simmer 10 min. fry eggs in 1/4 c fat, spooning fat over as they cook. season with salt, pepper, vinegar. set croutons and vegetables in bowls, pout hot stock over, top with eggs.

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