Frog Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 pounds frog legs, cleaned and cut into 1-inch pieces
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Directions

1. Warm the olive oil in a large pot set over medium heat.
2. Tip in the onion and garlic, then let them cook until they lose their raw edge and turn soft, about 5 minutes.
3. Put the frog legs into the pot and keep cooking for another 5 minutes, giving everything a stir now and then.
4. Add the chicken broth, then raise it to a boil.
5. Turn the heat down to low and let the soup gently bubble for 10 minutes, stirring from time to time.
6. Now stir the parsley into the pot, followed by the oregano, thyme, salt, and pepper, until everything is combined.
7. Continue simmering for an additional 10 minutes, stopping when the frog legs are fully cooked and tender.
8. Serve it hot with crusty bread, or ladle it over rice if that sounds good.