Soupe de Grenouilles au Cresson

Frogs’ legs soup with watercress

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

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


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