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
- 1/4 cup of vermouth
- 1/4 cup pernod
- Directions
Heat the oil in a pan, add the onion, carrot, celery and garlic and cook over low heat, stirring occasionally, for 10 minutes until lightly browned. Add the frogs and mix well, then add the tomatoes and stock and season with salt and pepper. Bring to a boil, then lower the heat and simmer until the frogs have almost disintegrated.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.
