Creamy Snail Soup in Badischer Style

Ingredients

• 32 Weinbergsnails (or canned alternatives)
• 2 tbsp butter
• 3 tbsp Flour
• 0.375 l vegetable broth
• 0.375 l dry Badischer white wine (Ruländer)
• nutmeg
• 1 tsp lemon juice
• 5 tbsp sour cream
• 1 egg yolk
• Salt
• pepper (ground)
• 1 tbsp chopped parsley
• 100 g whipping cream
• Salt
• pepper (ground)
• nutmeg
• 1 tbsp chopped parsley

Instructions

1. 1.

   Clean and drain the snails. Melt butter in a soup pot, add flour, and stir over low to medium heat until pale yellow. Increase temperature, gradually pour in vegetable broth while stirring, and simmer for a few minutes.

2. 2.

   Add white wine, season with nutmeg, lemon juice, and salt.

3. 3.

   Whisk sour cream with egg yolk; add three to four tablespoons of soup to the mixture.

4. 4.

   Remove the pot from heat and whisk the egg‑cream mixture into the soup with a whisk.

5. 5.

   Slice snails thinly, add them to the soup, and warm gently without boiling.

6. 6.

   Serve garnished with parsley.