Escargot Recipes

Cream of Onion and Stilton Soup with Escagrots


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.


  • 24 Wild Burgundy Snails 
  • 4 tbsp. Butter 
  • 1 lb. thinly sliced onion 
  • 1 lb. Idaho potatoes, peeled & cubed 
  • 1 pint heavy whipping cream, whipped
  • 2 large cloves garlic, chopped
  • 1 cup chicken stock 
  • 1 qt. milk 
  • 4-6 oz. Stilton cheese, crumbled 
  • Salt, white pepper, and grated nutmeg to taste 
  • Fresh parsley, chopped
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