Soupe de Grenouilles au Cresson

• 300 g/11 oz frogs’ legs, deboned, bones reserved
• 40 g/1½

Melt half the butter in a saucepan, put in the chopped shallots and leek and sweat until soft. Add the bones from the frogs’ legs and cook for 5 minutes. Pour in the white wine, reduce by half, add the chicken stock and simmer this stock for 20 minutes, skimming the surface frequently.

In another saucepan, melt the remaining butter, add the boned frogs’ legs and cook gently for 5 minute