• 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
Transfer to a food processor and process to a puree, keep frog legs seperate and out of processor.
Return the puree to the pan, add the frogs’ legs and turn up heat cook for a few minutes, deglaze with the vermouth and pernod, reduce, and cook for a further 15 minutes.
Ladle into a soup tureen, sprinkle with the parsley and serve with toast.