Frog soup
Instructions
Remove the thighs to frogs and keep them aside.
Heat in a saucepan three tablespoons of oil with the onion sliced, carrot slices, chopped celery, whole garlic clove and FRY.
When they took color add frogs and mix well because they absorb the sauce.
Add chopped tomatoes, broth, add salt, pepper, simmer until the frogs were nearly undone.
Puree the whole thing.
Pour the puree into the pot, add the thighs and cook for another 15 minutes.
Serve the hot soup sprinkled with parsley and toasted bread aside.
