Creamy Escargot Soup Recipe - Allrecipes.com
  • READY IN 55 mins

Creamy Escargot Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Oct 01, 2008

This was ok. I'm a HUGE Escargot fan and was excited to find a new way to cook them than just the traditional butter and garlic sauce. However, I felt like I was missing something. Soup was still good and I will make again, but I'm thinking maybe I'll add some pressed garlic and some garlic salt to it next time to add a little flavor... just feel like it needs something else...

 
Dec 15, 2009

I like the idea of garlic. Will try some next time I make it. Just be very careful not to let it boil or get close to boiling once you have added the milk because after that, your soup will curdle. Nice slow heat should be used once you add the milk

 

6 Ratings

Aug 11, 2011

this was very nice and i totally loved it ! i did make two different things though i added sliced garlic to fry with the onions and used dried parsley since i had no fresh and used two cans of snails and the juice from one can - i am from south africa so it was 200 g dont know ounces ha ha i do so love snails so put them in whole - wow totally love !! even my husband who does not eat snails said the soup was delis !! will make again and again ! thank you so much !!

 
Jan 23, 2012

i have not made this yet so my rating is based on how i think it will taste - but it sounds delicious. just off the top of my head tho' i would definitely add a clove or 2 of garlic-grated or minced and sauteed in butter-and very important...throw in a bay leaf while cooking and remove before serving-these 2 items will really add to the flavor of the snails.i plan to make this tonite for dinner.-Carina

 
Oct 06, 2011

Excellent soup! All I did different was add garlic & another can of snails. Everyone loved it!

 
May 08, 2012

Adjusting the flavor. Powerful results! How? Yes, sauteed garlic, but also a balance of salt & sugar, some pepper, a tiny pinch of thyme, and a gob of dry mustard (I just kept putting in more dry mustard until I was finally satisfied)....., oh, and the Deutcherin in me came out when I put in some potato flakes after the mustard was finally 'in place' ........ MADE THIS UP AHEAD OF TIME IN THE CROCKPOT AFTER BROWNING THE FLOUR IN THE BUTTER JUST A TAD....., (at the end, I worked in the cornstarch by mixing it into the sour cream, but since we used potato flakes, we probably could have simply put the sour cream in with the snails sans cornstarch) - - WE PUT IN THE ESCARGOT and fluid DURING THE LAST 15 MINUTES. - - - [note to self, do not use that much butter next time....... maybe half as much or a bit less.......]

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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