Creamy Escargot Soup

Ingredients

• 0.5 cup butter 
• 0.8 cup celery thinly sliced
• 2 cups chicken broth 
• 2 tablespoons cornstarch 
• 1 tablespoon flour all-purpose
• 1 tablespoon parsley fresh chopped
• 5  green onions chopped
• 0.5 teaspoon ground pepper black
• 1 quart milk 
• 1 cup cup heavy whipping cream sour
• 7 ounce escargots cut in half, save the liquid canned
• 7 ounce escargots cut in half, save the liquid canned

Equipment

• sauce pan
• whisk

Directions

1. Melt the butter in a large saucepan over medium-high heat.
2. Whisk in the flour, and cook for 3 minutes, whisking constantly.
3. Whisk in the green onion, and cook for 1 minute more.
4. 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.
5. 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.