German-style Snail Soup
Peel the carrot and dice finely. Peel the onion and garlic and chop finely. Melt the butter in a pot and sauté the onion and garlic until golden brown. Add the flour and carrots and sauté for 5 minutes. Deglaze with the broth and bring to a boil, stirring. Pour in the white wine and bring back to a boil. Reduce the heat and simmer for 3-5 minutes.
Whisk the cream and egg yolks together then stir into the soup. Add the snails and simmer for 3-4 minutes. Season with salt and pepper and serve garnished with parsley.