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Creamy Escargot Soup

By: Leo  
"This delicious and creamy recipe is quick to make at the last minute. It's out of the ordinary, but definitely an eye opener. Try it, you won't be disappointed! Hope you enjoy; if so, please leave a rating. Cheers!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 24 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 cups
 

Ingredients

  • 1/2 cup butter
  • 1 tablespoon all-purpose flour
  • 5 green onions, chopped
  • 2 cups chicken broth
  • 3/4 cup thinly sliced celery
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 quart milk
  • 1 cup sour cream
  • 1 (7 ounce) can escargots, cut in half, save the liquid

Directions

  1. Melt the butter in a large saucepan over medium-high heat. Whisk in the flour, and cook for 3 minutes, whisking constantly. Whisk in the green onion, and cook for 1 minute more. Pour in the chicken broth, celery, parsley, and pepper; bring to a simmer, and cook 5 minutes, stirring constantly. Dissolve the cornstarch in a little milk, and add to the simmering soup along with the remaining milk. Cook, whisking frequently, until the soup has thickened and has returned to a simmer, about 8 minutes.
  2. Whisk in the sour cream and the liquid from the can of escargots; return to a bare simmer, and cook for 5 minutes. Stir in the halved escargots, and cook for 1 minute more until warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 316 | Total Fat: 20.6g | Cholesterol: 86mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2008 by OhmyDLM 
This was ok. I'm a HUGE Escargot fan and was excited to find a new way to cook them than just... MORE

 
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