Recipes

[Beebee2]

Just for fun, but it's a real recipe eaten by people mostly in other parts of the world.

I've been collecting recipes for as long as I can remember and in the early years I was not particularly discriminating; sometimes that's a good way to learn. So, I had several of those thick recipe collection books printed on newsprint - what fun.

Well, it's time to be rid of them so I've been going through just to be sure I hadn't missed anything, and this jumped out, quite unlike the other recipes, from a tome called "Great Cooking Ideas".

Except for the frog livers, I think this sounds o.k. Frogs legs themselves are sweet - not that I've made this soup, but I have eaten frogs legs.

Frog Soup

12 large frogs
3 T olive oil
1 clove garlic, minced
1 small onion, minced
1 sprig of parsley
Celery leaves
1 tomato, chopped
2 mushrooms, chopped
Salt and freshly ground black pepper
2 T bread crumbs

Remove hind legs from frogs and set aside.

Cut remaining frog meat, including livers, into small pieces. Set aside.

Heat olive oil in a Dutch oven or soup kettle. Add garlic, onion, carrot, parsley, basil and celery leaves. Toss vegetables lightly in oil until onion turns golden.

Add tomato, mushrooms, chopped frog meat and 6 c water. Bring slowly to boiling; reduce heat and simmer until tender.

Strain; season with salt and pepper to taste.

Add hind legs and simmer until tender.

To serve, pour soup into a heated tureen and sprinkle bread crumbs on top. Pass bread sticks.

Note: People in Uruguay and Argentina like frogs a lot and do not waste any of the meat. In the markets of Montevideo and Buenos Aires frogs are in as much demand as sirloins.