Black Creek Farm Garlic Soup

Photo by Kieran Wagner

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.

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4-6 servings

    Garlic Soup
  • 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)
  • Parsley Butter
  • 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

Garlic Soup

  1. 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.
  2. Add wine and bring to boil. Add water/stock and bring to boil again. Season to taste. Simmer until potatoes are just knife-soft.
  3. Remove bay leaf and thyme sprigs. Carefully purée soup in blender until silky smooth.

Parsley Butter

  1. Place parsley in blender and add just enough water to make blending possible.
  2. Place butter in mixing bowl and add puréed parsley and garlic. Season and mix with wooden spoon.


  1. 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.
  2. Add snails and remaining butter from pan to soup. Garnish each bowl with Kennebec potato chips and an extra dollop of parsley butter.
  • Recipe By
    Chef Dylan Fultineer of Rappahannock, Richmond
  • Contributing City

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