Wine Suggestions: 2001
Valdeorras, Godeval, Galicia, Spain 2000 Vire-Clesse, Bonhomme, Macon, France
Yield: 8 servings
- 4 ounces
- 4 ounces flour
- 1 ?quarts chicken stock
- 1 ?quarts
- 1 pound button mushrooms
- 2 medium onions, chopped
- 3 ounces smoked ham
- kosher salt and crushed
black pepper to taste
- 2 pounds frog legs
- 2 bunches scallions
- 3 Tablespoons olive oil
- 1 Tablespoon
- kosher salt and crushed black pepper to taste
- onion sprouts
- 2 Tablespoons chopped fresh chives
In a skillet
over low to moderate heat, make a roux with the butter and the flour. Finish it
in the oven at 375篎 until it is golden brown and has developed a nutty aroma.
If you do not have oven-proof cook-ware, you can finish it on top of the stove,
stirring regularly. (In both cases, watch it carefully-if it burns, it will too
bitter. You need to be extra careful on top of the stove, it goes from brown to
black quickly.) Once it is done, cool it to room temperature and refrigerate.
and slice the button mushrooms. In a large saut?pan, heat the oil over medium-high
heat, and saut?them until nice and golden. Add the onions and sweat for a couple
of minutes. Strain them of any excess oil, and transfer to a large pot. Then,
add the chicken stock, water and salt to taste. Bring to a boil. Next, add the
cold roux (One of the two elements has to be cold. If not, you're going to have
lumps. Hot liquid and cold roux is the fastest and easiest way to accomplish this.)
Stir it with a whisk for a couple of minutes until the roux is melted. Cut the
smoked ham into small pieces, and add to the soup. Cook very slowly for about
45 minutes, partially covered, and make sure to stir once in a while. Pass the
soup through a chinois or damp cheesecloth, and season with salt and pepper to
To serve: Debone the frog legs. Clean the scallions and cut
them in either julienne or just thin slices.
Heat a saut?pan with the
olive oil over medium-high heat; when hot, add the frog legs and cook them to
give a little color. When they are almost cooked, add the butter and the scallions.
Season with salt and pepper to taste. Cook for 30 to 45 seconds more, and pour
the frog legs onto a paper towel to absorb any excess oil. Combine the frog legs
with the chopped chives and onion sprouts. Using a ring to guide the portion size,
mold the frog legs into the center of the warmed soup bowls.
soup and blend with a hand blender just before serving. Season to taste, and serve
in a soup tureen or a soup pitcher on the side.