Black Forest Escargot Soup

Ingredients

• 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 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)

Beurre Manie

• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon sifted all-purpose flour

Directions

1. 1

   Beurre Manie: Combine butter and flour in a small bowl and blend well.

2. 2

   Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.

3. 3

   Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.

4. 4

   Pour in wine, broths and creme fraiche, simmer 20 minutes.

5. 5

   Stir in escargot, reserved liquid, chives, parsley and aniseed.

6. 6

   Pinch off bits of Beurre Manie and whisk into soup, one at a time.

7. 7

   Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.

8. 8

   Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.