Cream soup with grape snails

First of all, the snails need to be processed. For this, they should be placed alive in a deep pot with a glass of water and covered to allow them to clean their stomachs for three days. Then, after thoroughly washing them, boil them completely submerged in water with added bay leaves for 15 minutes or less. Drain the water, remove the snails and extract them from their shells with tweezers. Chop the snail meat finely with a large knife and set aside.

Bring chicken broth to a boil in a pot and cook finely diced potatoes and chopped onions until fully cooked. Then add snail meat, black pepper, and cream mixed with lightly toasted flour. Bring everything to a boil.

Sprinkling paprika before serving the soup looks very beautiful. I love to top it with pieces of fried bacon.