Ingredients:
1/4 cup unsalted butter
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/2 lb mushrooms, finely minced
1 cup riesling wine
1 cup beef broth
1 cup chicken broth
1 cup creme fraiche or 1 cup heavy cream
1 (7 1/2 ounce) cans 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)
1 tablespoon unsalted butter, at room temperature
1 tablespoon sifted all-purpose flour
Directions:
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.
Servings: 4-6
Time preparation: 50 min.
Time total: 100 min.