Snail Soup

1 teaspoons shallots
1 teaspoons carrots 
1 teaspoons leek 
2 tee spoons mushrooms 
some garlic 
24 snails cut in half (keep juice) 
some butter 
1 teaspoons potato starch 
0,4l snail juice 
0,2l chicken broth 
some white wine 
0,4l heavy cream Salt, 
pepper, muscat, 
1 teaspoons garden herbs 
2 egg yolk 

wash and clean shallots, carrots and garlic
chop in small pieces, then saute them with the snails in butter
add starch. Top with the snail juice, chicken broth and wine,
let simmer for a few minutes, add Cream and simmer a few more minutes.
Season with Salt Pepper and muscat. Add finely copped garden herbs and 
bind with the egg yolks 

Guten Appetit 


Recipe by: Sonja Fagnan