19 Frogs’ Legs Soup with Lettuce

Name: Frogs’ Legs Soup with Lettuce
Yield: Serve hot or cold for four people
Cuisine: French
Ingredients: 4 tablespoons water; 10 g (¼ oz) parsley, with stalks removed, but not chopped; 1 heaped teaspoon chopped garlic; 2 heaped tablespoons of chopped shallots, about 30 g (1 oz); 15 g (½ oz) butter; 12 pale green leaves from the heart of a lettuce, making about 100 g (3½ oz) altogether; 600 ml (1 pint) whipping cream; 750 ml (1¼ pints) stock made from 1½ chicken stock cubes dissolved in 750 ml (1¼ pints) water; 2 heaped teaspoons Watercress Purée (optional); 12 pairs of frogs’ legs; 2 egg yolks; 1 tablespoon of chopped chives

Preparation info

Serve hot or cold for
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Soupe de grenouilles à la laitue ‘Fresh as a traditional garden of the past’

Ingredients

Main ingredients

12 pale green leaves from the heart of a lettuce, making about 100 g (3½ oz) altogether

Europe
France
Mediterranean
Soup
Gluten-free

Method

Preparing the soup

Wash the lettuce leaves in cold water, drain and cut them in half, discarding the central rib.
Melt the butter in a saucepan over a low heat, add the shallots and let them soften without browning for 1 minute, stirring with a wooden spatula.
Add the chopped garlic, the halved lettuce leaves, parsle