BLACK FOREST ESCARGOT SOUP
A German dinner party soup. Badische Schneckensuppe was the house specialty of the Zum Ritter in in Durbach. If you don't like escargot, use extra mushrooms instead. My dinner guests couldn't tell the difference between the minced escargot and the minced mushroom and there was not a drop of soup left over. I used extra Pernod because I did not have aniseed.
Provided by Lorac
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
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
Most people will not be aware of the escargot in this soup. They will think it is chopped mushroom. But you will know. I've made this often and everyone likes it!
Provided by Tebo3759
Categories < 60 Mins
Time 50m
Yield 8 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 242.7, Fat 17.4, SaturatedFat 10.3, Cholesterol 61.2, Sodium 292.8, Carbohydrate 12.4, Fiber 0.7, Sugar 2.9, Protein 9.7
CREAMY ESCARGOT SOUP
This delicious and creamy recipe is quick to make at the last minute. It's out of the ordinary, but definitely an eye opener. Try it, you won't be disappointed! Hope you enjoy; if so, please leave a rating. Cheers!
Provided by Leo
Categories Seafood Soup
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium-high heat. Whisk in the flour, and cook for 3 minutes, whisking constantly. Whisk in the green onion, and cook for 1 minute more. Pour in the chicken broth, celery, parsley, and pepper; bring to a simmer, and cook 5 minutes, stirring constantly. Dissolve the cornstarch in a little milk, and add to the simmering soup along with the remaining milk. Cook, whisking frequently, until the soup has thickened and has returned to a simmer, about 8 minutes.
- Whisk in the sour cream and the liquid from the can of escargots; return to a bare simmer, and cook for 5 minutes. Stir in the halved escargots, and cook for 1 minute more until warm.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 14.5 g, Cholesterol 85.1 mg, Fat 20.2 g, Fiber 0.5 g, Protein 17.3 g, SaturatedFat 12.6 g, Sodium 244.8 mg, Sugar 8.1 g
CREAMY CARROT SOUP
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
- Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
- Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium
CREAMY ESCARGOT SOUP
This delicious and creamy recipe is quick to make at the last minute. It's out of the ordinary, but definitely an eye opener. Try it, you won't be disappointed! Hope you enjoy; if so, please leave a rating. Cheers!
Provided by Leo
Categories Seafood Soup
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium-high heat. Whisk in the flour, and cook for 3 minutes, whisking constantly. Whisk in the green onion, and cook for 1 minute more. Pour in the chicken broth, celery, parsley, and pepper; bring to a simmer, and cook 5 minutes, stirring constantly. Dissolve the cornstarch in a little milk, and add to the simmering soup along with the remaining milk. Cook, whisking frequently, until the soup has thickened and has returned to a simmer, about 8 minutes.
- Whisk in the sour cream and the liquid from the can of escargots; return to a bare simmer, and cook for 5 minutes. Stir in the halved escargots, and cook for 1 minute more until warm.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 14.5 g, Cholesterol 85.1 mg, Fat 20.2 g, Fiber 0.5 g, Protein 17.3 g, SaturatedFat 12.6 g, Sodium 244.8 mg, Sugar 8.1 g
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