Snail soup
Snail soup – a classic delicacy, full of flavor, perfect for moments when you want to impress with an elegant and sophisticated dish. This simple recipe will bring a touch of refinement to your kitchen, and the final result will be a creamy and aromatic soup, with tender snails and an explosion of flavors.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 1 can of snails (approximately 400 g)
- 50 g butter or margarine
- 2 green onions (or regular onion)
- 2 cloves of garlic
- 1 liter of vegetable broth (or water)
- 200 ml cooking cream
- 2 tablespoons of flour
- 100 ml white wine (optional)
- Salt and pepper to taste
- Fresh herbs (parsley, dill) for garnish
Instructions:
1. Preparing the ingredients: Start by removing the snails from the can, rinsing them under cold water, and gently squeezing them to remove excess water. Keep the liquid from the can, as you will use it later to enhance the flavor of the soup.
2. Chopping the vegetables: Wash the green onions and chop them finely, including the leaves, to add extra color and flavor to the soup. Also, finely chop the 2 cloves of garlic.
3. Sautéing the vegetables: In a pot, melt the butter or margarine over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until they become translucent and fragrant. Be careful not to burn them, as the flavors will intensify.
4. Creating the soup base: Add the flour over the sautéed vegetables and mix well to form a roux. This will make the soup creamier. At this point, you can also add the white wine, if you choose to use it, for extra flavor.
5. Enriching the soup: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the reserved snail juice and season with salt and pepper to taste.
6. Cooking the snails: Let the soup simmer on low heat for 15-20 minutes, so all the flavors blend together. In the last 5 minutes of cooking, add the snails and the cooking cream, stirring well.
7. Serving: Once the soup is ready, remove it from the heat and let it cool slightly. Serve in deep bowls, garnished with chopped fresh herbs. You can accompany the soup with crunchy croutons or toasted bread for added texture.
Serving suggestion: This snail soup can be an excellent choice for a special dinner or an elegant lunch. You can also add a few drops of olive oil on top to enhance the flavors.
Possible variations: If you want a spicier soup, you can add half a finely chopped chili pepper during the sautéing step of the vegetables. You can also experiment with other types of herbs, such as celery or chives for a different taste.
This snail soup is not only a delicious dish but also a wonderful way to explore new flavors. Its fine taste and creamy texture make it perfect for any occasion. Bon appétit!
Ingredients: 2 cans of snails (200g), 30g small onions, half a bunch of parsley, half a bunch of dill, 30g butter, 1 clove of garlic, 1 teaspoon of flour, 400ml beef broth, salt, pepper, 1 egg yolk, 1/8L liquid cream.
