Black Forest Escargot Soup

Total Time: 1 hr 40 mins Preparation Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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)
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon sifted all-purpose flour

Recipe

• 1 beurre manie: combine butter and flour in a small bowl and blend well.
• 2 soup: melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• 3 stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• 4 pour in wine, broths and creme fraiche, simmer 20 minutes.
• 5 stir in escargot, reserved liquid, chives, parsley and aniseed.
• 6 pinch off bits of beurre manie and whisk into soup, one at a time.
• 7 beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• 8 add egg mixture to soup, stir in pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.