Black Forest Escargot Soup

Recipe by Lorac
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement