Snail Soup

Course Soup


  • 4 shallots
  • 3 garlic cloves
  • 1 leek
  • 1/2 cup fresh button mushrooms
  • 1/3 cup butter or margarine
  • 1 can snails 24 snails
  • 1 bunch parsley
  • 1-1/8 cups white wine
  • 1 cup heavy whipping cream
  • 2 tbsp beef bouillon
  • 2-1/8 cups water
  • salt and pepper to taste
  • 4 tbsp instant gravy mix
  • Worcester sauce
  • juice of 1 lemon
  • 2 tbsp brandy
  • 2 egg yolks
  • 2 tbsp shredded cheese
  • 1 cup whipped cream


  • Peel the shallots and garlic cloves. Clean the mushrooms and leek, chopping the leek into slices. Chop onions, mushrooms and garlic.
  • Melt butter in a big pot, adding the onions, mushrooms, and leek slices. Stir occasionally on medium-heat for about 5 minutes. Drain and chop the snails, keeping the liquid. Finely chop the parsley.
  • Add chopped parsley and snails to the pot. Allow contents to steam without a lid for another 2 minutes. Add the snail liquid, wine, heavy whipping cream, beef bouillon, and water to the mixture. Let the soup to lightly boil for 5 minutes. Add gravy mix, Worcester sauce, lemon juice, and brandy to the soup. Add salt and pepper to taste.
  • To serve: pour soup into bowls. Mix the egg yolk and whipped cream, adding it to the soup. Sprinkle with cheese and enjoy.
  • Serve with sliced baguette.
Recipe adapted from