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Frog soup is a tasty and delicate dish, perfect to enjoy on cold winter evenings. Its origins date back to ancient peasant cooking, where frogs were a common and abundant food. Today it is considered a delicacy. The recipe calls for 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 the onion cut into slices, the carrot into rounds, the celery into pieces, and a whole garlic clove, then sauté
When they have taken on color, add the frogs and mix well so they absorb the seasoning
Add the chopped peeled tomatoes, the broth, season with salt and pepper, and let cook until the frogs are almost falling apart
Blend everything to mix well
Pour the blended mixture 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
Pan
Casserole dish
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 Northern Italy
Italia
| Energy (kcal) | 70.17 |
| Carbohydrates (g) | 7.81 |
| of which sugars (g) | 4.03 |
| Fat (g) | 3.28 |
| of which saturates (g) | 0.44 |
| Protein (g) | 2.06 |
| Fibre (g) | 1.91 |
| Salt (g) | 0.07 |
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