Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.