Ingredients with Measurements:
- 1 pound of snails, cleaned and cooked
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1/2 cup of white wine
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1/4 cup of chopped garlic
- 1/4 cup of chopped onion
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped garlic and onion and sauté until fragrant.
3. Add the flour and stir until the mixture becomes a paste.
4. Slowly pour in the chicken broth and white wine, stirring constantly to prevent lumps.
5. Add the cooked snails and bring the soup to a simmer.
6. Let the soup simmer for 10-15 minutes, stirring occasionally.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using an immersion blender or regular blender, blend the soup until it becomes smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Heat the soup over low heat until it is hot but not boiling.
11. Season with salt and pepper to taste.
12. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Snails can be substituted with mushrooms or clams.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with coconut cream.
Variations:
- Add chopped bacon or ham for a smoky flavor.
- Add chopped potatoes or carrots for a heartier soup.
- Add a splash of hot sauce for a spicy kick.
Tips and tricks:
- Make sure to clean the snails thoroughly before cooking.
- Use a blender to get a smoother texture.
- Adjust the amount of garlic to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat, stirring occasionally, until it is hot but not boiling.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with fresh parsley or croutons.
Pairings:
Pair the soup with a glass of white wine or a light beer.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or white wine.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the snails thoroughly before adding them to the soup.
Food history:
Snail soup is a traditional dish in many European countries, especially France.
Flavor profiles:
Creamy, garlicky, and savory.
Serving suggestions:
Serve the soup as a starter or a main dish.
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