Frog soup is a flavorful and delicate dish, perfect for savoring on cold winter evenings. Its origins date back to ancient peasant cuisine, where frogs were a common and abundant food source. Today, it is considered a delicacy. The recipe features frogs as the main ingredient, along with meat broth, peeled tomatoes, rustic bread, garlic, onion, chopped parsley, carrot, celery, olive oil, salt, and pepper.
Remove the frog legs and set them aside
Heat three tablespoons of oil in a pot with sliced onion, sliced carrot, chopped celery, a whole clove of garlic, and sauté
When they have taken on color, add the frogs and mix well to absorb the seasoning
Add the chopped peeled tomatoes, the broth, salt, and pepper, and let cook until the frogs are almost disintegrated
Blend everything
Pour the blended mixture back into the pot, add the legs, and cook for another fifteen minutes
Serve the soup hot, sprinkled with parsley, and with toasted bread on the side
Frying Pan
Saucepan
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days
Frog soup is a traditional dish of Italian cuisine, particularly widespread in the northern regions of Italy
Italy
| Energy (kcal) | 69.99 |
| Carbohydrates (g) | 12.7 |
| of which Sugars (g) | 4.1 |
| Fat (g) | 0.43 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 3.32 |
| Fiber (g) | 2.74 |
| Sale (g) | 0.12 |
