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Zuppa Di Rane
The Silver Spoon, Phaidon Press

Serves 4

• 24 frogs
• 3 tablespoons olive oil
• 1 onion, sliced
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 garlic clove
• 3 tomatoes, peeled and chopped
• 6 1/4 cups Meat or Chicken Stock
• 1 tablespoon chopped fresh flat-leaf parsley
• salt and pepper
• 4 country-style bread slices, toasted, to serve

Remove the frogs' legs and set aside.

Heat the oil in a pan, add the onion, carrot, celery and garlic and cook over low heat, stirring occasionally, for 10 minutes until lightly browned.

Add the frogs and mix well, then add the tomatoes and stock and season with salt and pepper.

Bring to a boil, then lower the heat and simmer until the frogs have almost disintegrated.

Transfer to a food processor and process to a puree.

Return the puree to the pan, add the frogs' legs and cook for a further 15 minutes.

Ladle into a soup tureen, sprinkle with the parsley and serve with toast.


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