Creamy Escargot Soup Recipe

Name: Creamy Escargot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 tablespoon all-purpose flour; 5 green onions, chopped; 2 cups chicken broth; 3/4 cup thinly sliced celery; 1 tablespoon chopped fresh parsley; 1/2 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

Servings: persons

1/2 cup butter
1 tablespoon all-purpose flour
5 green onions, chopped
2 cups chicken broth
3/4 cup thinly sliced celery
1 tablespoon chopped fresh parsley
1/2 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

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.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, 1 tablespoon all-purpose flour, 5 green onions, chopped, 2 cups chicken broth, and more.

Yes, Creamy Escargot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Escargot Soup

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