salt & pepper to taste
butter toast rounds
Shallots and slivered garlic provide the aromatics in this fresh ragout of wild mushrooms, asparagus, baby fennel, and yellow squash, finished with sauvignon blanc, fresh goat cheese and French thyme.
In a large heavy skillet melt butter. When hot, add snails; cook and stir 3-4 minutes. Remove snails; add onions & garlic. Cover & cook over low heat for 30 minutes or until onions are soft. Add potatoes, toss; add milk and stock. Simmer for 15 minutes; cover and continue to simmer until potatoes are very soft. Roughly chop snails & set aside. Puree soup, return to sauce pan, and add snails & cheese. Stir over low heat until cheese is melted. Season. Serve in bowls, garnish with whipped cream & sprinkle with parsley.