Creamy Escargot Soup

6
Leo 0

"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!"

Ingredients

55 m {{adjustedServings}} servings 309 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

6
  1. 6 Ratings

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This was ok. I'm a HUGE Escargot fan and was excited to find a new way to cook them than just the traditional butter and garlic sauce. However, I felt like I was missing something. Soup was s...

I like the idea of garlic. Will try some next time I make it. Just be very careful not to let it boil or get close to boiling once you have added the milk because after that, your soup will c...

this was very nice and i totally loved it ! i did make two different things though i added sliced garlic to fry with the onions and used dried parsley since i had no fresh and used two cans of s...