Creamy Escargot Soup

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 tablespoon all-purpose flour
• 5 green onions, chopped
• 2 cups chicken broth
• 3/4 cup thinly sliced celery
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 quart milk
• 1 cup sour cream
• 1 (7 ounce) can escargots, cut in half, save the liquid

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.