CREAMY ESCARGOT SOUP

Creamy Escargot Soup image

This delicious and creamy recipe is quick to make at the last minute. It's out of the ordinary, but definitely an eye opener. Try it, you won't be disappointed! Hope you enjoy; if so, please leave a rating. Cheers!

Provided by Leo

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 55m

Yield 8

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 14.5 g, Cholesterol 85.1 mg, Fat 20.2 g, Fiber 0.5 g, Protein 17.3 g, SaturatedFat 12.6 g, Sodium 244.8 mg, Sugar 8.1 g