3 tablespoons of olive oil
1 chopped onion
5 cloves of garlic, minced
2 diced tomatoes
1 chopped carrot
1/4 teaspoon of hot pepper flakes
1 tablespoon of ground cumin
1/2 teaspoon of curry powder
To taste, salt
2 cans of snails in brine (800g)
1 liter of vegetable broth
3 tablespoons of fresh parsley, chopped
3 tablespoons of lemon juice
3/4 cup grated Parmesan cheese
3 tablespoons of olive oil
1 chopped onion
5 cloves of garlic, minced
2 diced tomatoes
1 chopped carrot
1/4 teaspoon of hot pepper flakes
1 tablespoon of ground cumin
1/2 teaspoon of curry powder
To taste, salt
2 cans of snails in brine (800g)
1 liter of vegetable broth
3 tablespoons of fresh parsley, chopped
3 tablespoons of lemon juice
3/4 cup grated Parmesan cheese
1
In a pot, heat the olive oil
Cook the onion and garlic until golden
2
Add the diced tomatoes and carrot
Season with hot pepper flakes, cumin, curry powder, and salt
3
Add the snails and vegetable broth, whisking slowly to combine
Simmer for 20 minutes over medium heat
4
Let cool slightly, then blend half of the soup in a blender
5
Return to the pot, season with parsley, lemon juice, and let simmer to allow flavors to meld
Serve hot, topped with Parmesan cheese.
