Sorrel cream soup with snails

Ingredients for 6 servings:

• 48 snails, well drained
• 100 g onion(s), diced
• 30 g garlic, diced
• 100 ml dry white wine
• 500 ml veal stock
• 200 ml cream
• 2 bunch sorrel
• Salt
• Black pepper, freshly ground
• Clarified butter
• Radish sprouts, red, alternatively beetroot sprouts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Sweat the onions in a little clarified butter until translucent. Add the garlic and continue sweating. Deglaze with white wine and add the veal stock and cream. Bring to a boil and reduce by about 1/5 over low to medium heat. Season with salt and pepper. Remove from the heat and allow to cool to a maximum of 50°C. Finely purée the soup with the sorrel in a blender. If you want to prepare the soup base a little earlier, add about 1/3 heaped teaspoon of lecithin (or an egg yolk) while blending to prevent the soup from separating. Gently fry the snails in a little clarified butter, without browning them. Pour in the soup and let it warm briefly – do not return to the boil (if egg yolk was used, do not exceed 80°C). Serve garnished with the sprouts.