Creamy Escargot Soup

• 1/2 cup butter
• 1 tablespoon all-purpose flour
• 5 green onions, chopped
• 2 cups chicken broth
• 3/4 cup thinly sliced celery
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 quart milk
• 1 cup sour cream
• 1 (7 ounce) can escargots, cut in half, save the liquid

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

butter, flour, green onions, chicken broth, celery, parsley, ground black pepper, cornstarch, milk, sour cream, escargots

Taken from www.allrecipes.com/recipe/159379/creamy-escargot-soup/ (may not work)