Ingredients:

• 80g potatoes

• 1 shallot

• 30g butter

• 1 cube chicken bouillon

• 300g spinach

• 1/2 garlic clove

• 200g cream

• 200g sour cream

• 4cl Noilly Prat

• 4cl dry white wine

• salt

• pepper

• 4 teaspoons whipped cream

Ingredients for the fried snails:

• 20 big snails

• salt

• pepper

• 0.1 l dry white wine

• pinch of crocus or curcumin

• 60g soft flour

• pinch of sugar

• 1/3 teaspoon oil

• flour to sprinkle

• oil for frying

Preparation:

• Peel and dice potatoes and cut the shallot into cubes. Fry potatoes and shallot in medium heat with 200g butter. Add chicken bouillon to cooked potatoes and shallot, frying until tender.

• Cook spinach in salty, boiling water for 12 seconds, then blanch and cool in cold water with ice cubes. Fry the spinach and cracked garlic in 10g butter until it froths, then add cream and sour cream, finally folding the mixture into the potatoes. Cook for five minutes, using a mixer to blend. Strain the mixture through a sieve, boil it and add Noilly Prat, white wine, salt and pepper, adjusting according to taste.

• Flavor the snails with salt and pepper. Mix white wine, crocus or curcumin and flour into a thick dough. Add a pinch of salt, sugar and oil. Sprinkle the snails with flour and coat them in dough. Fry for three minutes in oil at 160 C (320 F). Put the snails on paper to drain them.

How to serve:

Divide the soup into four preheated bowls and decorate each with a teaspoon of whipped cream in the middle and five snails around the outer rim of the bowl.