| Recipe info |
Category:
German cooking
Rating:
0.00
Contributor:
n/a
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Black Forest Snail Soup
4 tblsp unsalted butter
2 tblsp finely minced shallots
1 garlic clove, minced
1/2 lb mushrooms, cleaned and minced
1 cup Riesling wine
1 cup beef broth
1 cup chicken broth
1 cup creme fraiche, or 1/2 cup ea light cream & half-and-half
1/4 teasp pulverized anisseeds
1 (7 1/2 oz) can escargots, drained (reserve liquid) and minced
1 tblsp minced chives
1 tblsp minced parsley
1 tblsp flour
2 extra-large egg yolks, lightly beaten
2 teasp Pernod
Melt 3 tblsp of butter in large heavy saucepan over low heat. Add shallots and saute for 5 minutes; add garlic and saute 1 more minute. Add mushrooms and stir-fry 15 minutes over lowest heat. Stir in wine, beef and chicken broths, and creme fraiche and simmer, uncovered, for 10 minutes.
Do not allow the nixture to boil as it may curdle!
Add the anisseeds, escargots and their liquid, chives and parsley. Knead the remaining 1 tblsp of butter with the flour to form a beurre manie. Pinch off bits of it and whisk into the simmering soup, one at a time, so that the mixture thickens slowly and evenly. Beat 2 tblsp of the hot soup into the egg yolks, then add 3 additional tblsp, one at a time, whisking vigorously. Stir back into the soup. Mix in the Pernod and let the soup mellow a minute or two over low heat. Again, do not let it boil!
Ladle into soup bowls and serve as a first course or as a light supper with crusty bread.
Makes 6 servings. |
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