Creamy Escargot Soup Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt butter and sauté garlic and shallots until fragrant.
• STEP 2.Add the escargot and cook for a few minutes.
• STEP 3.Pour in chicken broth and bring to a simmer.
• STEP 4.Stir in heavy cream and season with salt, pepper, and herbs.
• STEP 5.Simmer the soup for about 10 minutes until the flavors meld together.
• STEP 6.Serve the creamy escargot soup hot with crusty bread on the side.

Cooking Tips

• If using canned escargot, rinse them well before cooking.
• You can substitute the chicken broth with vegetable broth for a vegetarian version.
• Garnish the soup with fresh herbs, such as parsley or chives, for added freshness.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop, stirring occasionally.
• Serve the soup in individual bowls and garnish with fresh herbs before serving.