Receta Cream Of Frogs' Legs Soup (Creme Aux Grenouilles)

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Raciónes: 6

Ingredientes

Cost per serving $0.71 view details

Direcciones

  1. Clean and wash the sorrel.
  2. Heat half the butter with a healthy pinch of salt in a saucepan and saute/fry the sorrel till all the liquid has evaporated.
  3. Add in half the cream and cook for a few min more. Then press mix through a strainer or possibly a food mill or possibly whirl in a blender or possibly food processor. Reserve the puree.
  4. Heat the remaining butter and saute/fry the shallots. Add in the frogs' legs, salt, and pepper. Cook for several min. Add in the wine.
  5. Simmer till the frogs' legs are cooked.
  6. Remove the frogs' legs and skin them. Stir the cooking liquid into the consomme. Add in the sorrel puree and heat.
  7. Over very low heat or possibly in a double boiler, whisk the egg yolks and the remaining cream, mixing continually till frothy. Gently and gradually add in the warm consomme to this mix while stirring constantly with the whisk. Heat once more, without boiling, till slightly thickened.
  8. Taste for seasoning, then ladle the soup over the frogs' legs placed in large soup bowls. Served sprinkled with minced chives.
  9. RobertThe Cuisine of Alsace.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 289g
Recipe makes 6 servings
Calories 290  
Calories from Fat 272 94%
Total Fat 30.94g 39%
Saturated Fat 19.45g 78%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 953mg 40%
Potassium 154mg 4%
Total Carbs 0.74g 0%
Dietary Fiber 0.0g 0%
Sugars 0.06g 0%
Protein 3.41g 5%
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