24 frogs 3 tablespoons olive oil 1 onion, sliced
1 carrot, sliced 1 celery stick, chopped 1 clove garlic
3 tomatoes, peeled and chopped
1.5 litres/2 1/2 pints Meat Stock
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper 4 country-style bread slices, toasted, to serve


1.Remove the frogs' legs and set aside. Heat the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Add the frogs and mix well , then add the tomatoes and stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer until the frogs have almost disintegrated.
3.Transfer to a food processor and process to a purée. Return the purée to the saucepan, add the frogs' legs and cook for a further 15 minutes.Ladle into a soup tureen, sprinkle with the parsley and serve with toast.

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