Parsley and Wild Garlic Soup with Snails

Name: Parsley and Wild Garlic Soup with Snails
Ingredients: 3 ½ tbsp. butter; 3 white onions, chopped; 10 black peppercorns; 1 bay leaf; 1 sprig of thyme; 7 tbsp. noilly prat or other dry vermouth; 7 tbsp. noilly prat or other dry vermouth; 2 cups light cream; 2 cups whole milk; 1 cup chicken stock; salt; 1 bunch of wild garlic (or substitute wild leeks); 1 bunch of curly parsley; 1 cup sunflower oil, plus more as needed; 1 baby zucchini, in long slices; 1 clove garlic, thinly sliced; 12 cooked snails, 6 per person

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

This recipe makes enough for two hungry eaters.

Ingredients

3 ½ tbsp. butter
3 white onions, chopped
4 cloves garl

Soup
Gluten-free

Method

Heat the butter in a large pan over medium-high heat and sauté the onions and garlic for a few minutes. Add the peppercorns, bay leaf, and thyme and sauté for a moment. Deglaze with the vermouth and reduce the volume to 10 percent. Pour the cream, milk, and chicken stock into the pan, bring to a boil, and simmer over low heat for 1 hour. Strain the stock through a clean cheesecloth, creating a