Creamy Escargot Soup

SUBMITTED 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!"

PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 8 cups

USMETRIC

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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

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DIRECTIONS

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.
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.

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Recipe Submitter:

Leo

	Cooking Level: Intermediate Home Town: Bonnyville, Alberta, Canada Living In: Drumheller, Alberta, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 316

Total Fat: 20.6g
Cholesterol: 86mg
Sodium: 542mg
Total Carbs: 15g
Dietary Fiber: 0.5g
Protein: 17.8g

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