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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Heat a large pot over medium heat and melt the butter with the olive oil.

Step 2

Add the chopped shallots and garlic to the pot, cooking until soft and fragrant, about 3 minutes.

Step 3

Stir in the cremini mushrooms and sauté until they release their moisture and become golden brown, about 8 minutes.

Step 4

Pour in the red wine, scraping the bottom of the pot to deglaze, and let it reduce slightly for 2-3 minutes.

Step 5

Add the vegetable broth, black cherry preserves, thyme sprigs, and bay leaf. Stir well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to develop.

Step 7

Season the soup with salt and black pepper, then carefully add the cooked escargot. Simmer for an additional 5 minutes.

Step 8

Remove the bay leaf and thyme sprigs from the pot, then stir in the heavy cream to give the soup a velvety texture.

Step 9

Ladle the soup into bowls and garnish each serving with fresh parsley.

Step 10

Serve hot with crusty bread or toasted baguette slices for dipping.

Nutrition Facts

Serving size	2141.1 grams (2141.1g)

Amount per serving	% Daily Value*
Calories	2333

Total Fat 95.90g	123%
Saturated Fat 44.10g	221%
Polyunsaturated Fat 4.20g
Cholesterol 300mg	100%
Sodium 5849mg	254%
Total Carbohydrate 212.10g	77%
Dietary Fiber 21.20g	76%
Total Sugars 48.20g
Protein 101.70g	203%

Vitamin D 21IU	105%
Calcium 323mg	25%
Iron 22mg	121%
Potassium 4427mg	94%

*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.

Source of Calories

Fat: 40.7%

Protein: 19.2%

Carbs: 40.1%