Snail Soup> Chef <
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 shallot (s)
- 3 cloves garlic
- 1 leek
- 125 g mushrooms, fresh
- 75 g butter or mararine
- 1 can snails (24 pcs.)
- 1 bunch parsley
- 0.25 liter ¼ white wine
- 1 cup sweet cream
- 2 teaspoons meat stock (extract)
- 0.5 liter ½ water
- 4 teaspoons powdered sauce, instant light sauce
- some Worcester sauce
- 1 lemon (s), add the juice
- 2 tablespoon brandy
- 2 egg (s), including the yolk
- 2 teaspoons cheese, grated
- 1 cup sweet cream, lightly whipped
Print Recipe
Pin Recipe Instructions
- Peel the shallots and garlic, clean the mushrooms, wash the leek. Cut the white of the leek into strips, chop the onions, mushrooms and garlic.
- Melt the butter in a saucepan, add the chopped vegetables and mushrooms and simmer for about 5 minutes over a medium heat while stirring. Put the tinned snails in a sieve to drain (collect the stock), then roughly chop. Finely chop the washed parsley.
- Add the snails and parsley to the saucepan with the vegetables. Let everything simmer for another 2 minutes in the open pot. Add snail stock, white wine, sweet cream, meat stock extract and water. Salt and pepper the soup and simmer gently for 5 minutes. Thicken the soup with instant white sauce. Then season with Worcestershire sauce, lemon juice, brandy and season with salt and pepper.
- With a hood: Pour the finished soup into cups. Mix the cream with the egg yolk, add to the soup, sprinkle with cheese and briefly bake in the grill.
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