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Gabriel Kreuther
rising stars
November 2002 NEW YORK
Peasant Flour Soup with Florida
Frog Legs and Scallions

Gabriel Kreuther, Atelier - New York, NY
Adapted by StarChefs

Wine Suggestions: 2001 Valdeorras, Godeval, Galicia, Spain 2000 Vire-Clesse, Bonhomme, Macon, France

Yield: 8 servings


  • 4 ounces butter
  • 4 ounces flour
  • 1 ?quarts chicken stock
  • 1 ?quarts water
  • 1 pound button mushrooms
  • 2 medium onions, chopped
  • 2-3 Tablespoons oil
  • 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 butter
  • kosher salt and crushed black pepper to taste
  • onion sprouts (optional)
  • 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.

Clean 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 taste.

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.

Re-heat the 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.