Creamy Escargot Soup

6 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Recipe by  Leo

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 cups



  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.

Share It

Reviews (6)

Rate This Recipe


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 still good and I will make again, but I'm thinking maybe I'll add some pressed garlic and some garlic salt to it next time to add a little flavor... just feel like it needs something else...



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 curdle. Nice slow heat should be used once you add the milk



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 snails and the juice from one can - i am from south africa so it was 200 g dont know ounces ha ha i do so love snails so put them in whole - wow totally love !! even my husband who does not eat snails said the soup was delis !! will make again and again ! thank you so much !!

More Reviews

Similar Recipes

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Nikki's Creamy Crock Pot Potato Soup

Nikki's Creamy Crock Pot Potato Soup

Creamy Chorizo and Chicken Soup

Creamy Chorizo and Chicken Soup

Creamy Potato Soup

Creamy Potato Soup

Creamy Kohlrabi Soup

Creamy Kohlrabi Soup

Quick Creamy Zucchini Soup

Quick Creamy Zucchini Soup


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Creamy Chorizo and Chicken Soup


next recipe:

Nikki's Creamy Crock Pot Potato Soup