Moon Soup
Ingredients
Soup
1 pound of hearty blueshell snails, shucked and drained
3 hearty blue bass fillets
3 endura carrots
2 endura shroom caps, cleaned
4 hearty radishes
1 onion, chopped
1 clove of garlic, minced
1 tbsp of salmon oil
rock salt, to taste
ground black pepper, to taste
1/4 cup of flour
2 cups of vegetable broth
6 cups of milk, room temperature
White Roux
1/4 cup of goat butter 2/3 cup of flourDirections
1) Using the butter and flour, prepare the white roux, then set aside to cool to room temperature. 2) Slice the fillets into inch-long strips, cut the snail meat in half, and slice the carrots, mushrooms, and radishes, then cut the radish slices into the shape of a crescent moon. 3) Coat the fish, snails, vegetables, and mushrooms with the flour, garlic, pepper, and salt, then add to a pot along with the broth and salmon oil. Cook on medium heat for 20 minutes, stirring occasionally. 4) Lower the heat to low, then stir in the roux and add the herbs. Cover and allow to simmer for about 1 hour. 5) Slowly add the milk to the soup, stirring constantly, then simmer for another 20-30 minutes. Garnish with sliced boiled egg and serve.Remove these ads. Join the Worldbuilders Guild
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