Monthly Archives: October 2010

Before I became vegan, I enjoyed Tourain Blanchi as one of my staple Autumn soups. Since then, I have been experimenting with how best to replace that soup in my repertoire with something that fills the same niche without being a slavish veganized copy of the original. I think I have finally done so. This Autumn garlic soup is a more piquant take on Tourain Blanchi, but retains the same French inspiration; a few ingredients, garlic front and center, and a shockingly high fat content Recipes like these are why you buy the ridiculously expensive olive oils. Don’t use grocery-store olive oil for this – go get something worth eating on it’s own… 1 quart water 12-15 cloves garlic depending on size and taste 1 bay leaf 1 teaspoon sea salt Sage, Thyme and Red Pepper Flakes to taste 1/4 cup Extra Virgin Olive Oil 1/4 cup nutritional yeast flakes Egg replacer for two eggs Black Pepper to taste Bring the water to a boil in a medium saucepan and add the bay… Read more