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 leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes.
- Remove from heat and take out the bay leaf Taste and add more salt if needed.
- Prepare your egg replacer according to directions in a seperate bowl, then add the nutritional yeast and whisk well.
- Whisking constantly, add the olive oil and black pepper.
- Add one ladle of the soup to the pommade, whisking constantly.
- Return the soup to medium low heat and whisk the pommade into the soup, whisking constantly until it only barely begins to thicken (it should just coat the back of a spoon).
- Ladle over day-old crusty bread and serve immediately.