First course

Velvety Jerusalem Artichoke and Snails Soup

Name: Velvety Jerusalem Artichoke and Snails Soup
Total time: 44 min
Ingredients: 1 bunch Epazote; 136 g Green olives; 1 head Radicchio; 158 g Jerusalem artichoke; 3 g Salt; 162 g Snails; 61 ml Crème fraîche; 5 g Dried parsley; 15 ml Cooking spray; 240 ml Vegetable stock

by Andrii M.

Cooking time44 min

Calories953 kcal / portion

Creation dateJul 29, 2026

Rating

Cooking spray15 ml133 kcal
Crème fraîche61 ml240 kcal
Dried parsley5 g15 kcal
Epazote1 bunch6 kcal
Green olives136 g197 kcal
Jerusalem artichoke158 g115 kcal
Radicchio1 head92 kcal
Salt3 g0 kcal
Snails162 g146 kcal
Vegetable stock240 ml10 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A velvety bowl built around jerusalem artichoke and snails, simmered with radicchio and green olives in a fragrant vegetable stock. 1. Warm cooking spray in a large pot and sweat radicchio and green olives with jerusalem artichoke until softened. 2. Add the snails and cook until lightly browned. 3. Pour in the vegetable stock, season with salt and dried parsley, and simmer for 44 minutes. 4. Stir in crème fraîche off the heat for a silky finish. Finish with epazote and serve piping hot.

Allergens

MolluscsMilk