German-Style Snail Soup [Baden Schneckensuppe]
IngredientsPreparation
  • 3 1/2 ounces [100 g] butter
  • 2 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 3 1/2 ounces [100 g] leek, finely chopped
  • 3 ounces [85 g] fresh mushrooms, cleaned then chopped
  • 1/2 carrot, finely chopped
  • 25 snails, halved
  • 2 1/2 cups [625 mL] vegetable stock
  • 1/2 cup [125 mL] dry white wine
  • 1 1/2 cups [375 mL] cream
  • 1/2 bunch fresh parsley sprigs, stems removed and finely chopped
  • 2 egg yolks
  • Hint of nutmeg [optional]
  • Salt and black pepper, to taste
  • Melt butter into a large casserole.
  • Just brown together minced garlic, chopped onion, leek, mushrooms and carrot along with snail hlaves.
  • Pour in vegetable stock and bring to a boil.
  • Leave to simmer for few minutes before stirring in dry white wine and cream.
  • Leave to simmer for a few more minutes
  • Stir in salt, black pepper and, if desired, nutmeg.
  • Stir in freshly finely chopped parsley along with egg yolks, until thickened.
  • Serve immediately, hot.