Snail soup >Chef

Ingredients for 4 servings:

• 4 shallots
• 3 cloves garlic
• 1 stalk(s) leek
• 125 g mushrooms, fresh
• 75 g butter or margarine
• 1 can/n snails (24 pcs.)
• 1 bunch of parsley
• ¼ liter white wine
• 1 cup of sweet cream
• 2 tsp meat broth (extract)
• ½ liter of water
• 4 tsp sauce powder, instant light sauce
• some Worcestershire sauce
• 1 lemon(s), the juice
• 2 tbsp brandy
• 2 eggs, including the yolk
• 2 tsp cheese, grated
• 1 cup(s) sweet cream, lightly whipped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the shallots and garlic, clean the mushrooms, and wash the leek. Cut the white part of the leek into strips, chop the onions, mushrooms, and garlic. Melt the butter in a saucepan, add the chopped vegetables and mushrooms, and sauté over medium heat for about 5 minutes, stirring, until lightly browned. Place the canned snails in a sieve to drain (collect the broth), then roughly chop. Finely chop the washed parsley. Add the snails and parsley to the pot with the vegetables. Continue sautéing everything together in an uncovered pan for another 2 minutes. Add the snail broth, white wine, sweet cream, meat broth extract, and water. Season the soup with salt and pepper and simmer gently for 5 minutes. Thicken the soup with Instant Pot sauce. Then season with Worcestershire sauce, lemon juice, and brandy, and season with salt and pepper. Top with a lid: Ladle the finished soup into mugs. Mix cream with egg yolk, pour over the soup, sprinkle with cheese and briefly grill.