Veloute of Turnip with Escargot & Pistachio Oil
- 1 lb diced onion
- 3 lbs diced turnip
- 3 tbsps butter
- 1 tbsp plain flour
- 8 cups chicken stock
- 1 cup cream
- 1 tin best quality snails
- 1 cup finely diced butternut squash
- Good pinch chopped chives
- 1 tbsp pistachio oil
Heat a heavy bottomed pot, add the butter, sweat off the online and add the flour. Cook out for 1 minute. Add the diced turnip and the stock. Simmer for 30 mins, add cream, blend, season and strain.
In a hot skillet, sauté the diced butternut until tender. Drain and chop the snail, add to the skillet, add pistachio oil and remove from heat.
To serve, pour the soup in a bowl, add a spoon of the warm garnish, check seasoning and enjoy.