Creamy Escargot Soup recipe
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Ingredients
- ½ cup butter 1 tablespoon all-purpose flour 5 green onions, chopped 2 cups chicken broth ¾ cup thinly sliced celery 1 tablespoon chopped fresh parsley ½ teaspoon ground black pepper 2 tablespoons cornstarch 1 quart milk 1 cup sour cream 1 (7 ounce) can escargots, cut in half, save the liquid
Nutrition Info
- 308.7 caloriescarbohydrate: 14.5 gcholesterol: 85.1 mgfat: 20.2 gfiber: 0.5 gprotein: 17.3 gsaturatedFat: 12.6 gservingSize: -sodium: 244.8 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Escargot Soup
Directions
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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.
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.