Broth of Escargots, Baby Leeks and Morels

By: Chef Frank McClelland

Details

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 3 garlic cloves, minced
  • 1 cup white wine
  • 1/4 cup sweet sherry
  • 1 cup vegetable broth
  • 2 tablespoons butter
  • 4 ounces fresh morels, sliced lengthwise if very large
  • 12 bunches baby leeks
  • 24 escargots, washed and drained
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fresh lemon juice
  • 1/4 cup heavy cream
  • salt and freshly ground pepper

Directions

  1. Heat a large saucepan over medium heat and add the olive oil. When the oil is hot, add the onion and cook until translucent, three to four minutes.
  2. Add the garlic and cook for an additional two minutes. Add the wine, sherry and broth and bring to a simmer.
  3. Remove from the heat and puree in a blender until smooth.
  4. Wipe out the saucepan and place it over medium-low heat. Melt the butter in the pan, and then add the morels, baby leeks and escargots.
  5. Cover the pan and cook for 5 minutes, stirring occasionally. Add the pureed broth to the pan and bring to a simmer.
  6. Add the parsley, chives, thyme, nutmeg and lemon juice. Stir in the cream and bring back to a simmer for 1 minute. Season with salt and pepper and serve immediately.
Two ounces of dried, reconstituted morels can be substituted for fresh depending on seasonality. Wild ramps (24 bunches) may also be used in place of the leeks if available.

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