Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. Serve garnished with the sprouts.