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Snail soup (from Baden)

Snail soup (from Baden)

Appetizers

A creamy soup of ground apple and garlic in a broth, enhanced with sour cream, fresh herbs, and snails. A traditional dish that is perfect as an appetizer.

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Recipe from NewUniverse (Wikibooks), adapted by Recette de cuisine · · updated on

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This snail soup, originating from the Middle Ages, was a traditional dish during Lent when snails were permitted. The velvety and herb-infused soup can be prepared in about an hour.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodsaucepan
  • Gluten-free

Ingredients

4 people
  • $5.56
  • $1.80
  • $0.21
  • $0.04

Directions

  1. Wash and peel the apples, then cut them into large pieces. ≈ 8 min
  2. Cook the apples and garlic in the broth until they are tender.
  3. Blend the soup using an immersion blender, or, even better, pass it through a potato masher for a smooth, velvety texture. ≈ 4 min
  4. Add the sour cream, chopped herbs, and snails, then adjust the seasoning with salt and pepper. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 10 snails
  • 2 cups of broth
  • 200 g sour cream
  • 1 kg of ground apples
  • 2 to 6 cloves of Allium sativum (garlic)
  • One bunch of parsley
  • One bunch of chives
  • salt and pepper

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