Black Forest Escargot Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1⁄4 cup unsalted butter
- 2 tablespoons finely minced shallots
- 1 tablespoon finely minced garlic
- 1⁄2 lb mushroom, finely minced
- 1 cup riesling wine
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup creme fraiche or 1 cup heavy cream
- 1 (7 1/2 ounce) can escargot, drained and very finely minced (reserve liquid)
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley
- 1⁄4 teaspoon finely ground anise seed
- 2 egg yolks, lightly beaten
- 2 teaspoons Pernod (optional)
-
Beurre Manie
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon sifted all-purpose flour
directions
- Beurre Manie: Combine butter and flour in a small bowl and blend well.
- Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
- Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
- Pour in wine, broths and creme fraiche, simmer 20 minutes.
- Stir in escargot, reserved liquid, chives, parsley and aniseed.
- Pinch off bits of Beurre Manie and whisk into soup, one at a time.
- Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
- Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.
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Reviews
-
This was delicious! The local snails in Northern Califoria are escaped escargot from some restaurant in San Francisco (feral snails?!?!!?), that love to hang out on my artichoke plants, so I am always looking for ways to use them. After the initial preparation of the snails, this recipe went very fast. I used Chardonnay for the wine, all chicken stock, fennel seed instead of aniseed and garnished it with fennel fronds. (I didn't have the pernod, so I didn't use it.) The servings say 4-6, but I had no trouble finishing it off by myself in 2 sittings. Thanks for a very unusual and delicious recipe.
Tweaks
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This was delicious! The local snails in Northern Califoria are escaped escargot from some restaurant in San Francisco (feral snails?!?!!?), that love to hang out on my artichoke plants, so I am always looking for ways to use them. After the initial preparation of the snails, this recipe went very fast. I used Chardonnay for the wine, all chicken stock, fennel seed instead of aniseed and garnished it with fennel fronds. (I didn't have the pernod, so I didn't use it.) The servings say 4-6, but I had no trouble finishing it off by myself in 2 sittings. Thanks for a very unusual and delicious recipe.
RECIPE SUBMITTED BY
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