German Schneckensuppe (Snail Soup)

Ingredients

• 1 pound (450g) snails, cleaned and cooked 1 pound (450g) snails, cleaned and cooked
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender.
2. 2.
   Add the cooked snails to the pot and stir well.
3. 3.
   Add the bay leaf, dried thyme, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. 4.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Schneckensuppe hot, garnished with fresh parsley.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. If using fresh snails, follow proper cleaning and cooking techniques to ensure they are safe to consume.

Tips & Tricks

• If you can't find snails, you can substitute them with mushrooms for a vegetarian version of the soup.
• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• Serve the Schneckensuppe with a side of crusty bread for a complete meal.

Serving advice

Serve the Schneckensuppe as a starter before a main course or as a light lunch or dinner. Pair it with a fresh salad and crusty bread for a satisfying meal.

Presentation advice

Garnish the Schneckensuppe with a sprinkle of fresh parsley to add a pop of color. Serve it in individual soup bowls or in a large tureen for a family-style presentation.