Creamy Spring Garlic Soup With Petit Gris Beignets Recipe

A traditional Provence-style soup.


Canned Burgundy snails (we recommend Sarl Henri Maire, very large)

Purple Potato Discs:

4 large purple potatoes (4 oz each)
2 cloves garlic, peeled
2 sprigs thyme
Salt and freshly ground white pepper

Spring Garlic Confit:
16 spring garlic stalks (about 1 lb)
Salt and freshly ground white pepper
1 cup olive oil
24 fiddlehead ferns
6 oz (about 3 bunches) parsley leaves
1 cup butter
2 lb spring garlic, trimmed and thinly sliced
1/2 Vidalia onion, thinly sliced
1 sachet (1 tsp each black peppercorns and coriander seeds, 6 sprigs thyme and 1 bay leaf wrapped in cheesecloth and secured with butcher's twine)
1 medium Yukon gold potato, peeled and diced
2 quarts Chicken Stock
2 cup heavy cream
Freshly ground white pepper

To Finish:
Canola oil for frying
Tempura Batter
Salt and freshly ground white pepper
1/2 cup small miner's lettuce leaves


For The Escargots:
Step 1: Rinse with cold water until it runs clear. Cut off and discard the entrails (tortillon).

For the Purple Potato Discs:
Step 1: Cut the potatoes lengthwise into 1/4"-think slices. Use a 1"-diameter ring cutter to punch out 24 discs.

Step 2: In a small saucepan, combine the discs, garlic and thyme and cover with water. Season with salt and pepper and bring to a light simmer. Cook for 5 minutes, or until the potatoes are tender when pierced with a cake tester.

Step 3: Remove from the heat to cool at room temperature in the liquid. Reserve in the liquid, chilled.

For The Spring Garlic Confit:
Step 1: Cut the stems from the spring garlic, peel away any damaged outer layers, and cut them on a bias to make 24 1" batons.

Step 2: Trim the 16 bulbs into 1/2" lengths and season them with salt and pepper. In a small saucepan over medium heat, submerge the batons and bulbs in the olive oil.

Step 3: Cook at 185°F for 1 hour, or until tender. Keep warm.

For The Creamy Spring Garlic Soup:
Step 1: Bring a large pot of salted water to a boil and place a bowl of ice water on the side.

Step 2: Add the fiddlehead ferns and boil for 3 minutes, or until tender, and chill in the ice water; pat dry and reserve for finishing. Add the parsley leaves and boil for 45 seconds, then chill in the ice water; squeeze dry and reserve.

Step 3: Brown the butter in a large Dutch oven over medium heat. Add the spring garlic, onion and sachet and cook, stirring, for 10 minutes, or until tender. Add the potato, chicken stock and a pinch of salt and bring to a boil.

Step 4: Reduce the heat to a light simmer and cook for 15 minutes, or until the potatoes are soft. Remove the sachet and add the cream.

Step 5: Transfer the mixture to a blender, add the parsley, and puree until smooth (you may need to do this in batches). Adjust the seasoning with salt and pepper and serve immediately or transfer to a bowl set over ice; stir to chill. When ready to serve, reheat the soup.

To Finish:
Step 1: Fill one-third of a medium saucepan with canola oil and heat to 350°F.

Step 2: Transfer the purple potatoes with their liquid to a saucepan, place over medium heat, and stir until heated through. Strain the snails and pat dry.

Step 3: Dip 24 of the snails into the tempura batter to coat, transfer to the oil with a fork, and fry until golden brown (you will need to do this in batches).

Step 4: Transfer to a paper towel-lined tray and sprinkle with salt. Spoon 2 tbsp of the spring garlic confit oil into a small sauté pan and warm over medium heat. Toss in the reserved fiddlehead ferns and remaining snails to heat through; season with salt and pepper.

Step 5: For each serving, ladle some of the soup into a bowl with a flat, wide rim. Float 3 batons of spring garlic stem confit, 3 fiddlehead ferns and 3 sautéed snails on the soup.

Step 6: Arrange 3 purple potato discs in a line on the rim of the bowl and top each with a tempura escargot. Place two spring garlic confit bulbs in between the potatoes. Garnish with 2 miner's lettuce leaves.

See more recipes from Daniel: My French Cuisine.

Recipe from Daniel: My French Cuisine by Daniel Boulud. Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.