Sorrel Cream Soup with Garden Snails
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 48 Roman snails, well drained
- 100 g onion (s), diced
- 30 g arlic, diced
- 100 ml white wine, dry
- 500 ml veal stock
- 200 ml cream
- 2 bunch sorrel
- salt
- Pepper, black, freshly ground
- Clarified butter
- Radish sprouts, red, alternatively beetroot sprouts
Print Recipe
Pin Recipe Instructions
- Sweat the onions in a little clarified butter until translucent. Add the garlic and sweat a little more. Deglaze with white wine and add the veal stock and cream. Bring to the boil and reduce by about 1/5 over low to medium heat. Season to taste with salt and pepper. Remove from heat and let cool down to a maximum of 50 ° C. Finely puree in a blender together with the sorrel.
- If the soup base is to be prepared a little earlier, add about 1/3 heaped teaspoon lecithin (or an egg yolk) when mixing to prevent the soup from separating.
- Gently fry the snails in a little clarified butter without roasting them. Pour in the soup and let it warm up briefly - never bring it to the boil again (if egg yolk was used, do not exceed 80 ° C).
- Serve garnished with the sprouts.
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