With Wild Burgundy Snails, Parsley Butter, and Potato Chips
Like many Southern chefs, Dylan Fultineer of Rappahannock in Richmond, Virginia, preaches the gospel of farm-to-table. But what sets him apart is that he goes to great lengths to adhere to its principals.
¼ pound butter
20 cloves garlic, peeled and smashed
2 stalks celery, diced
1 white onion, diced
3 Kennebec potatoes, peeled and diced
1 fresh bay leaf
2 sprigs fresh thyme
1 cup dry white wine
2 quarts water (use chicken stock for richer flavor)
Salt and freshly ground black pepper
1 can high-quality snails, preferably Burgundy snails
Fried Kennebec potato chips for garnish (optional)
1 cup picked parsley leaves
½ pound butter, softened to room temperature
1 clove garlic, grated on a microplane or finely chopped
Salt and pepper
- Melt butter in 4-quart saucepot set over medium heat. Add garlic, celery, onion, potatoes, bay leaf, and thyme. Reduce heat to medium and sweat until vegetables slightly soften.
- Add wine and bring to boil. Add water/stock and bring to boil again. Season to taste. Simmer until potatoes are just knife-soft.
- Remove bay leaf and thyme sprigs. Carefully purée soup in blender until silky smooth.
- Place parsley in blender and add just enough water to make blending possible.
- Place butter in mixing bowl and add puréed parsley and garlic. Season and mix with wooden spoon.
- Pour hot soup into serving bowl. Place half the parsley butter in a sauté pan set over medium heat. Sauté snails until just warmed through.
- Add snails and remaining butter from pan to soup. Garnish each bowl with Kennebec potato chips and an extra dollop of parsley butter.
Recipe ByChef Dylan Fultineer of Rappahannock, Richmond