Frog Soup

Preparation:

Preparation: Remove the legs from the frogs and keep them aside. Heat three tablespoons of oil in a saucepan with the sliced onion, the carrot slices, the celery into small pieces, a whole clove of garlic and brown. When they have browned, add the frogs and mix well to absorb the sauce. Add the chopped peeled tomatoes, the broth, salt and pepper, cook until the frogs are almost undone. Blend everything. Pour the smoothie into the pot, add the thighs and cook for another quarter of an hour. Serve the hot soup sprinkled with parsley and with the toasted bread on the side.