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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Cream of soup base 1 liter
  • Salt n Pepper a pinch
  • Lime juice 2 tbsp
  • Chopped onion 2 tbsp
  • Parsley chopped 1 tsp
  • Butter 1 tbsp
  • Cream ¼ cup
  • Escargots 20 pieces

method

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  • Prepare cream of soup base as per direction and keep aside.
  • Heat butter and saute onion with escargots and season with salt n pepper.
  • Add escargots and cream in the soup.
  • Add lemon juice and adjust seasoning.
  • Garnish with chopped parsley and serve hot.

INGREDIENTS

  • Cream of soup base 1 liter
  • Salt n Pepper a pinch
  • Lime juice 2 tbsp
  • Chopped onion 2 tbsp
  • Parsley chopped 1 tsp
  • Butter 1 tbsp
  • Cream ¼ cup
  • Escargots 20 pieces


method

  • Prepare cream of soup base as per direction and keep aside.
  • Heat butter and saute onion with escargots and season with salt n pepper.
  • Add escargots and cream in the soup.
  • Add lemon juice and adjust seasoning.
  • Garnish with chopped parsley and serve hot.

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