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Peasant Flour Soup with Florida Frog Legs and Scallions
Chef Gabriel Kreuther of Atelier – New York, NY
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
Soup
- 4 ounces unsalted butter
- 4 ounces flour
- 1½ quarts chicken stock
- 1½ quarts water
- 1 pound button mushrooms
- 2 medium onions, chopped
- 3 ounces smoked ham
- Salt and pepper
Garnish
- 2 pounds frog legs
- 2 bunches scallions
- 3 Tablespoons olive oil
- 1 Tablespoon butter
- Salt and pepper
- Onion sprouts (optional)
- Chives, chopped
Method: In a skillet, make a roux with the butter and the flour.
Cook in the oven at 375ºF until golden brown. (Make sure to not burn
as it will get bitter. By cooking the roux in the oven, you enhance the
nutty flavor and lose most of the gluten effect by burning it out. If
this part is not done correctly, your soup is going to be too thick.)
Clean the button mushrooms; slice and sauté them in a pan until
nice and golden. Add the onions and sweat for a couple of minutes. Strain
it, and transfer to a skillet. Next, add the chicken stock, the water;
and a pinch of salt; bring to a boil. While boiling, add the cold roux.
(One of the two elements has to be cold. If not, you are 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, and season with
salt and pepper to taste.
For Garnish:
Debone the frog legs. Clean the scallions and cut them in either julienne
or just thin slices.
Heat a roasting pan with the olive oil; 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. Cook for 30 - 45
seconds more, and pour the frog legs onto a paper towel to absorb any
excess oil. Add the chopped chives and the onion sprouts. Mix the ingredients
together, and using a ring to guide the portion size, mold the frog legs
into the center of the soup bowls.
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.
Wine SuggestionS:
2001 Valdeorras, Godeval, Galicia, Spain
2000 Vire-Clesse, Bonhomme, Macon, France
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