Frog Soup

Ingredients

• 1 sprig basil
• 1 dozen frogs
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 small onion, minced
• 1 small carrot, minced
• 1 sprig parsley
• 1 sprig celery
• 1 tomato, chopped
• 2 mushrooms, chopped
• Salt
• Pepper
• 2 tablespoons sifted bread crumbs
• Fingers of toast

Method

1. 1

   Separate frogs' hind legs and cut up other edible portions.

2. 2

   Heat oil, add garlic, onion, carrot, and herbs, and fry until slightly colored.

3. 3

   Add tomato and mushrooms, then cut-up portions of frogs and cold water.

4. 4

   Bring to a boil and simmer until meat is falling from bones.

5. 5

   Strain, season, add hind legs, simmer until tender, add crumbs, and serve with toast.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 8. The excerpt below is the record exactly as published.

FROG SOUP (Zuppa di Ranocchi) 1 sprig basil 1 dozen frogs 3 tablespoons olive oil 1 garlic clove, minced 1 small onion, minced 1 small carrot, minced 1 sprig parsley 1 sprig celery 1 tomato, chopped 2 mushrooms, chopped Salt and pepper 2 tablespoons sifted bread crumbs Fingers of toast

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