Green nettle soup with frogs ' legs

04866 GREEN NETTLE SOUP with FROGS ' LEGS for 4 PERSONS INGREDIENTS: 900 g mixed herbs (nettle, sorrel, Borage and water Cress), 100 g parsley, white onion, a l + 2 dl chicken broth (follow the classic recipe), a dl of fresh cream, extra virgin olive oil, 500 g fresh skinned frog legs, one shallot, 2 cloves of garlic, a dl of dry white wine, salt and pepper.

Borage flowers for garnish.

Clean and wash the herbs and parsley.

Peel the onion and cut it into thin slices and soffriggetela in a little oil without coloring it.

Add the herbs, pour the boiling broth and bring to a boil.

Boil for 5 minutes, add the parsley and continue cooking for 2 m.

remove from heat and pass the soup to the mixer.

Refrigerate fast on ice, stirring continuously.

Move to blend with the smaller hole disk.

Separated frogs and cut them at the first knuckle to get small legs.

Browned meat scraps in a saucepan to medium flame with a little oil, add the shallots, peeled and sliced, poached garlic cloves crushed and parsley stalks.

Wet with wine, and pour the keepn 2 dl chicken broth.

Skim and reduce to half.

Strain and add salt and pepper.

Add salt and pepper frogs and let them fry with little oil in a pan high flame.

Drain on absorbent paper and disossatele without damaging the pulp.

Put them in a pan with the reduced, filtered Fund and cook over medium flame till it will be iced.

Heat the salted and peppered soup and shake it again with the immersion mixer, add the cream and stir slightly to create a marbled effect.

Distributed in soup plates move over frogs and garnished with flowers of Borage.