Black Forest Escargot Soup Recipes

BLACK FOREST ESCARGOT SOUP

Steps:

• 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.

CREAM OF MUSHROOM & ESCARGOT SOUP

Steps:

• Combine mushrooms, onion, chicken stock and simmer 20 minutes.
• In another pot, melt 4 Tbs butter at medium heat, stir in flour.
• Add milk and cream, cook stirring constantly until thickened and smooth.
• Add salt and pepper to taste.
• Stir mushroom-chicken stock mixture into sauce.
• Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
• Add to soup with wine.

MUSHROOM AND ESCARGOT SOUP

Steps:

• Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
• In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
• In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.