Black Forest Escargot Soup
Indulge in an adventurous and luxurious culinary experience with Black Forest Escargot Soup, a bold fusion of earthy and sweet flavors. This recipe elevates tender escargot with a velvety broth infused with the richness of dry red wine, the depth of sautéed cremini mushrooms, and the subtle sweetness of black cherry preserves. Aromatic shallots, garlic, and fresh thyme enhance the soup's complexity, while a splash of heavy cream adds a touch of indulgence to its silky texture. Perfectly balanced and irresistibly gourmet, this comforting dish pairs beautifully with crusty bread for dipping. Whether you're looking to impress guests or simply treat yourself to something special, this elegant soup promises to delight with every spoonful.
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Recipe Information
Ingredients
- 20 pieces cooked escargot (snails)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 2 pieces garlic cloves, minced
- 2 cups cremini mushrooms, finely sliced
- 4 cups vegetable broth
- 1 cup dry red wine
- 2 tablespoons black cherry preserves
- 0.5 cup heavy cream
- 3 pieces fresh thyme sprigs
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces crusty bread or baguette slices
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot over medium heat and melt the butter with the olive oil.
Add the chopped shallots and garlic to the pot, cooking until soft and fragrant, about 3 minutes.
Stir in the cremini mushrooms and sauté until they release their moisture and become golden brown, about 8 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze, and let it reduce slightly for 2-3 minutes.
Add the vegetable broth, black cherry preserves, thyme sprigs, and bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to develop.
Season the soup with salt and black pepper, then carefully add the cooked escargot. Simmer for an additional 5 minutes.
Remove the bay leaf and thyme sprigs from the pot, then stir in the heavy cream to give the soup a velvety texture.
Ladle the soup into bowls and garnish each serving with fresh parsley.
Serve hot with crusty bread or toasted baguette slices for dipping.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
