I just made this soup for the restaurant i work for and after a few small changes (due to lack of supplies) this soup is fantastic!! the only things that I changed were red onion for shallots, scallions for Chives and Dr Konstintin Frank's Cuvee Blanc instead of a straight up reisling. DELICIOUS!!
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.