Creamy Escargot Soup

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.

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.