Frog soup is a tasty and delicate dish, perfect to enjoy on cold winter evenings. Its origins go back to the old peasant cuisine, where frogs were a common and abundant food. Today it is considered a delicacy. The recipe uses frogs as the main ingredient, together 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 the onion sliced, the carrot in rounds, the celery in pieces and one whole clove of garlic, and sauté until lightly browned
When they have taken color, add the frogs and mix well so they absorb the seasoning
Add the chopped peeled tomatoes and the broth, season with salt and pepper, and cook until the frogs are almost falling apart
Blend everything
Pour the puree back into the pot, add the legs and cook for another quarter of an hour
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 Italian dish particularly common in areas of Northern Italy
Italia
| Energy (kcal) | 51.43 |
| Carbohydrates (g) | 1.27 |
| of which Sugars (g) | 0.66 |
| Fat (g) | 0.71 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 9.91 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.09 |
