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Black Forest Escargot Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.2823
Energy (kCal)321.0023
Carbohydrates (g)13.9388
Total fats (g)19.5703
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beurre Manie: Combine butter and flour in a small bowl and blend well. | 2. Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes. | 3. Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly. | 4. Pour in wine, broths and creme fraiche, simmer 20 minutes. | 5. Stir in escargot, reserved liquid, chives, parsley and aniseed. | 6. Pinch off bits of Beurre Manie and whisk into soup, one at a time. | 7. Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously. | 8. Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup unsalted 85.5 3.9285 2.6715 7.2
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    mushroom 1/2 minced - - - -
    riesling wine 1 cup - - - -
    beef broth 1 cup 16.8 0.096 2.736 0.528
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    creme fraiche 1 cup - - - -
    escargot 1 can drained minced - - - -
    chive 1 tablespoon minced 0.9 0.1305 0.0981 0.0219
    parsley 1 tablespoon minced 1.368 0.2405 0.1129 0.03
    anise seed 1/4 teaspoon ground 1.7693 0.2626 0.0924 0.0835
    egg yolk 2 beaten 109.48 1.2206 5.3924 9.0236
    pernod 2 teaspoons - - - -
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    purpose flour 1 tablespoon sifted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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