Frog legs soup with aromas of Vermouth and Pernod

• 12 large  frog legs, clipped and cleaned 
• 3 tablespoons olive oil 
• 1 onion, sliced 
• 1 carrot, sliced 
• 1 celery stalk, chopped 
• 1 garlic clove 
• 2 tomatoes, peeled and chopped 
• 4 1/4 cups  Chicken Stock 
• 1 tablespoon chopped fresh flat-leaf parsley 
• salt and pepper 
• 4 country-style bread slices, toasted, to serve

 

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