Frog Soup

Ingredients

• dozen frogs
• cloves garlic
• parsley
• carrot
• celery
• basil
• olive oil
• salt
• pepper
• tomatoes
• dried mushrooms
• bread

Instructions

1. Remove and reserve the frogs' legs. Make a battuto of garlic (or onion), parsley, carrot, celery and basil.
2. Sweat it in oil with salt and pepper; when the garlic colours, add the frogs and cook until they release their moisture.
3. Add tomatoes (or thinned paste), boil, then add water to moisten and cook until the frogs fall apart.
4. Sieve everything, pressing so only the little bones remain.
5. Boil the reserved legs in some strained broth, bone them, and stir into the soup with softened dried mushrooms; serve over toasted diced bread.