Creamy Escargot Soup

Name: Creamy Escargot Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 177 milliliters thinly sliced celery; 473 milliliters chicken broth; 2 Tbsps cornstarch; 1 Tbsp all-purpose flour; 1 Tbsp chopped fresh parsley; 5 green onions, chopped; 1 teaspoons ground black pepper; 946 milliliters milk; 237 milliliters sour cream; 198 grams escargots, cut in half, save the liquid

Need a vegetarian soup? Creamy Escargot Soup could be an excellent recipe to try. This recipe makes 8 servings with 248 calories, 5g of protein, and 21g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have ground pepper, cornstarch, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Melt the butter in a large saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in the flour, and cook for 3 minutes, whisking constantly.

Ingredients you will need

All Purpose Flour

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Whisk

Whisk in the green onion, and cook for 1 minute more.

Ingredients you will need

Green Onions

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Whisk

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.

Ingredients you will need

Chicken Broth

Corn Starch

Parsley

Celery

Pepper

Milk

Soup

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Whisk

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.

Ingredients you will need

Sour Cream