Recipe: Black Forest Escargot Soup 🍲
Cook Time: 50 minutes
Prep Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Calories: 494.9 per serving
Rating: ⭐⭐⭐⭐⭐
Reviews: 2
Description:
A German dinner party delight, the Black Forest Escargot Soup, or Badische Schneckensuppe, was the house specialty of the Zum Ritter in Durbach. If you’re not a fan of escargot, fret not; you can substitute extra mushrooms for a delightful twist. Impress your guests with this rich and flavorful soup that will leave them craving for more. Don’t be surprised if there isn’t a drop of soup left over!
Ingredients:
- 1/4 cup unsalted butter
- 2 shallots
- 1 clove garlic
- 1/2 cup mushrooms, minced
- 1 cup Riesling wine
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup creme fraiche
- 1 cup heavy cream
- 1 bunch fresh chives, chopped
- 1 bunch fresh parsley, chopped
- 1/4 tsp anise seed (or extra Pernod)
- 2 tbsp Pernod
- 1 tbsp all-purpose flour
Instructions:
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Beurre Manie: Begin by preparing the Beurre Manie. In a small bowl, combine the unsalted butter and all-purpose flour, blending well until smooth. Set aside.
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Soup Base: Melt the unsalted butter in a large heavy saucepan over low heat. Add the shallots and cook for about 5 minutes until they are soft and translucent.
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Flavor Infusion: Stir in the minced garlic and cook for an additional 1-2 minutes. Then add the minced mushrooms and cook for about 15 minutes, stirring constantly, until they are tender and golden brown.
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Wine & Broths: Pour in the Riesling wine, beef broth, and chicken broth, followed by the creme fraiche. Allow the mixture to simmer gently for approximately 20 minutes, allowing the flavors to meld together beautifully.
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Essence of Escargot: Stir in the escargot along with any reserved liquid, the chopped chives, parsley, and anise seed, infusing the soup with rich flavors.
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Thickening Agent: Pinch off bits of the prepared Beurre Manie and gradually whisk them into the soup, one at a time, ensuring that they are fully incorporated.
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Egg Yolk Mixture: In a separate bowl, beat 1 tablespoon of the hot soup into the egg yolks, then gradually add 3 more tablespoons, one at a time, whisking vigorously to prevent curdling.
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Final Touch: Incorporate the egg mixture into the soup, stirring gently to combine. Finally, add the Pernod, allowing the soup to “mellow” over low heat for 1-2 minutes, being careful not to boil it.
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Serve & Enjoy: Ladle the hot Black Forest Escargot Soup into bowls, garnish with additional chopped chives or parsley if desired, and serve immediately. Pair it with crusty bread or a crisp salad for a complete and satisfying meal. Enjoy the indulgent flavors of this German classic with your loved ones!
Nutritional Information (Per Serving):
- Calories: 494.9
- Fat: 40g
- Saturated Fat: 23.9g
- Cholesterol: 240.8mg
- Sodium: 406.2mg
- Carbohydrates: 9.8g
- Fiber: 0.7g
- Sugar: 1.6g
- Protein: 15.2g
Recipe Notes & Tips:
- For a vegetarian version, substitute extra mushrooms for the escargot and use vegetable broth instead of beef and chicken broth.
- If you don’t have anise seed on hand, you can enhance the flavor with additional Pernod or skip it altogether.
- Be sure to gradually incorporate the Beurre Manie and egg yolk mixture into the soup to prevent lumps from forming.
- Serve the soup hot but be cautious not to let it boil once the egg yolks have been added to avoid curdling.
- This soup pairs wonderfully with a crisp white wine or a light lager beer to complement its rich and savory flavors.
Prepare to impress your guests with this exquisite Black Forest Escargot Soup, a true culinary masterpiece that captures the essence of German cuisine with every spoonful. Bon appétit! 🇩🇪🍽️
