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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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Remove the frog legs and set them aside
Step 2 of 7: 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
Step 3 of 7: When they have taken on color, add the frogs and mix well so they absorb the seasoning
Step 4 of 7: Add the chopped peeled tomatoes, the broth, season with salt and pepper, and let cook until the frogs are almost falling apart
Step 5 of 7: Blend everything to mix well
Step 6 of 7: 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
| Average values | Per serving309 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 908 kJ217 kcal | 294 kJ70 kcal |
| Fat | 10.14 g | 3.28 g |
| of which saturated fatty acids | 1.39 g | 0.45 g |
| Carbohydrates | 24.12 g | 7.8 g |
| of which sugars | 12.46 g | 4.03 g |
| Fibre | 5.91 g | 1.91 g |
| Protein | 6.4 g | 2.07 g |
| Salt | 0.22 g | 0.07 g |
In gray: not detectedDetected
In summary: Contains nickel · Allergens detected: Gluten and Celery
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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