Leonese Escargot Soup

Ingredients

In this adaptation, the traditional German Schneckensuppe is transformed into a Leonese delight by incorporating the distinct flavors and ingredients of Leonese cuisine. The original recipe is enhanced with Leonese spices and herbs, giving the soup a unique twist. Additionally, the escargot is cooked in a Leonese-style broth, adding depth and richness to the dish. We alse have the original recipe for Schneckensuppe, so you can check it out.

• 500g (1.1 lb) escargot 500g (1.1 lb) escargot
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 leek, sliced 1 leek, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, diced celery, and sliced leek. Sauté until the vegetables are softened.
2. 2.
   Add the escargot to the pot and cook for a few minutes until they are slightly browned.
3. 3.
   Stir in the smoked paprika, ground cumin, dried thyme, bay leaf, and season with salt and pepper.
4. 4.
   Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld together.
5. 5.
   Remove the bay leaf from the soup and adjust the seasoning if needed.
6. 6.
   Ladle the Leonese Escargot Soup into bowls and garnish with fresh parsley.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Escargot — Ensure that the escargot is thoroughly cleaned and cooked according to package instructions to ensure tenderness and safety.

Tips & Tricks

• If escargot is not readily available, you can substitute it with cooked shrimp or mussels for a similar seafood flavor.
• For an extra burst of flavor, add a splash of white wine to the soup while simmering.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• Adjust the spices according to your preference to make the soup more or less aromatic.
• Make a larger batch of the soup and freeze it in individual portions for quick and convenient meals.

Serving advice

Serve the Leonese Escargot Soup as a starter or a main course. Accompany it with a fresh green salad and crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley and a drizzle of olive oil for an elegant touch. Serve the soup in shallow bowls to showcase the escargot and the vibrant colors of the vegetables.