Ingredients: |
Ingredients: Frog Leg Veloute
3 lbs fresh frog legs hindquarters
2 medium onions, 1 chopped and 1 thinly sliced
1 medium leek, white and light green parts sliced and rinsed (save the gr. top)
1 bouquet garni (1 bay leaf, 1 parsley spring and 1 thyme sprig, sandwiched in a 2 " gr leek top, secured with butcher's twine).
2 c dry white wine
1 1/2 quarts Chicken stock
2 T olive oil
7 cloves garlic, peeled, 5 halved and 2 chopped
2 Yukon gold potatoes, peeled and cut into small dice
1/4 c creme fraiche
s and p
3T butter
1/2 c Hon-shimeji mushroom caps
2 egg yolks, whipped with 1 T water
8 discs frozen puff pastry sheets, cut 1/4 " wider than the soup cup diameter
Parsley Whip Cream
salt
1 c heavy cream
ground white pepper
|
Directions: |
Directions:For the Frog Veloute
With a chef knife, separate the legs of the frog's hindquarters and remove the feet. Separate the drumsticks from the thighs. With a paring knife, carve the meat off the bones. Rinse and reserve the bones. Cut the meat into small morsels.
In a 5 quart dutch oven combine the bones, chopped onion, sliced leek, bouquet garni, white wine, and chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes, skimming off any foam that rises to the surface. Strain the broth through a sieve set over a bowl and discard the solids.
Rinse and dry the Dutch oven and return to med heat. Add the olive oil, the sliced onion, and the halved garlic and cook, stirring for 5 minutes without coloring. Add three quarters of the diced potato and cook, stirring for another 2 minutes. Add the reserved frog leg broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Stir in the creme friache. Carefully transfer the mixture to a blender (you may need to do this in batches) and puree until smooth. Season with salt and pepper. Pass the soup through a fine-meshed sieve into a bowl set over ice and stir until chilled.
Heat 2 T of the butter in a large saute pan over med low heat. Season frog morsels with salt and pepper, add them to the pan, and cook, stirring without browning, until firm, 3 to 4 minutes. Transfer the meat to a plate. Add the remaining 1 T of butter to the pan with chopped garlic and cook, stirring, for 2 to 3 minutes or until tender. Add the mushrooms and the remaining potato and cook, stirring, for 5 minutes more. Return the frog meat to the pan and stir to combine. Season with salt and pepper and remove from the heat.
Lightly brush a ring of egg yolk on the outside rims of the 8 10oz soup cups. Divide the frog meat mixture into the cups and pour in enough chilled soup to reach 1/2 " from the rim. Working in batches of 2, remove frozen puff pastry discs and allow them to thaw at room temperature for 3 minutes so they are flexible but not soft. Working quickly so that the dough stays firm, place the pastry on the soup cup and use your thumbs to press the overhanging dough firmly onto the cup's sides. Lightly brush the pastry with the egg mixture. With a paring knife, being careful not to pierce the pastry, very lightly score a crosshatch pattern on top. Transfer to the refridge and continue to make 8 cups. Keep refrigerated, for up to 6 hours.
For Parsley Whip Cream
Bring a medium pot of salted water to a boil and place a bowl of ice water on the side. Add the parsley leaves and boil for 2 minutes or until tender. Transfer to the ice water to chill, squeeze dry and transfer to the blender. Pour the cream into a small saucepan and bring to a simmer. Pour the hot cream into the blender and puree with the parsley until smooth. Pass the mixture through a sieve into a bowl set over ice. Stir to chill, and when ready to serve, whip the cream to form stiff peaks. Season with salt and pepper.
To Finish
Preheat oven to 420 degrees. Transfer soups to a baking sheet and bake for 10 - 15 minutes until the puff pastry puffs up and is browned on top. At the table, poke a hole in the crust and insert a spoonful of parsley cream. |
This recipe for Frog Leg Soupe en Croute Vge is from