Grape snail soup
Composition / ingredients
6
servings:
Cooking method
Melt the butter in a large saucepan over medium heat. Add the flour and cook for about 3 minutes, stirring constantly. Add finely chopped green onions and cook for another 1 minute.
Pour in the chicken broth, add the thinly sliced celery, parsley and ground black pepper, stir and bring to a boil, then cook for 5 minutes, stirring constantly.
Dissolve the corn starch in a small amount of cold milk and add to the boiling soup along with the remaining milk. Cook over low heat, stirring constantly, until the soup thickens and begins to boil. It will take about 8-10 minutes.
In a separate container, mix sour cream with snails, send it to the soup and cook for another 5 minutes.
Eat hot, bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Green onion - 19 kcal/100g
- Corn starch - 329 kcal/100g
- Grape Snails - 90 kcal/100g
- Chicken broth - 19 kcal/100g
