Garlic Butter: 1/4 cup butter, 2 cloves garlic & 1/4 tsp of dried fine herbs.
Soup: Melt butter in sauce pan on low heat. Add the flour while mixing continuously until thick. Slowly add the chicken broth and bring to a boil. Add the chopped escargot and white wine. Simmer for 5 minutes. Remove from heat and add cream to broth. Stir until bended. Serve while hot.