FUNGHI VELOUT WITH ESCARGOT

Serves 1

Ingredients:

- 80 gr portabello mushroom, chopped

- 70 gr potatoes, chopped

- 50 gr white onion, sliced

- 25 gr garlic, chopped

- 100 gr escargot

- 25 gr flat leaf parsley

- 40 gr leeks

- 250 ml chicken broth

- 1 gr chili flakes

- 1 gr salt

- 1 gr black pepper

- 1 gr nutmeg

- 120 gr sour dough bread

- 25 ml extra virgin olive oil

- 50 gr butter

Steps:

1. In a soup pot, combine mushroom, onion, garlic, potatoes, and chicken stock and simmer for 20 to 25 minutes. 

2. Use a hand blender to create a smooth cream. 

3. Return to medium heat and stir constantly until thickened. Season with salt and pepper. 

4. In a small frying pan, heat the remaining butter and add escargot, garlic, parsley, and leeks, sauté for 2 minutes. 

5. Add to soup along with grilled bread and finish with deep fried leeks angel hair pasta for garnish. 

Sumber majalah: the Foodie magazine, October 2015