Wallerseer Snail Soup

For the Wallerseer snail soup, bring the chicken soup to a boil with white wine.

Cut the leek, carrots, celery and onion into very thin strips, add to the boiling chicken soup and let simmer for 10 minutes.

Meanwhile, mix the butter with garlic and chopped herbs. Top the rye bread slices with half a dozen snails each, spread garlic butter over them and bake in the preheated oven at the highest possible heat until the breads are crisp and the butter has melted.

Place the snail toasts in preheated soup bowls. Season the chicken soup with brandy and vermouth and pour over the snail toasts.

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