Rocambole Garlic - Arguably the best garlic in the known universe from Union Square, NY, Farmer's Market
Whenever I see frog legs, I always think about a dish that I had at a four-star restaurant in NYC, which was the first place that I've ever eaten them. They were part of a tasting menu at the time and served alongside a creamy garlic soup.
Recently, when I was at the fish market and passed the freezer containing frog legs, I decided to add some to my basket. I know. Frog legs? I have to say that it is a different protein.
While garlic soup was on my mind and since I had black garlic on hand, I thought about a black and white garlic soup--to be served with the frog legs, of course.
Since I used both black and white garlic, the color was darker than a typical creamy garlic soup. The taste was sweet but still had an underlying garlic flavor.
For the frog legs, I dusted them with AP flour and then sautéed them in unsalted butter. I served them as a side that could be added to the soup or not at all. The soup is fine by itself. The legs are an added garnish or a treat or don't even have to be used, or made.
- Black and White Garlic Soup
- 3 tablespoons extra virgin olive oil
- 40 cloves of garlic, peeled and sliced thinly
- 6 cloves of black garlic, sliced
- 3 sprigs of fresh thyme
- 6 cups chicken stock
- Salt and freshly ground pepper, to taste
- 2 eggs
- 1 tablespoon sherry wine vinegar
- Frog Legs
- 1/4 cup AP flour, for dusting
- 4 frog legs
- 4 tablespoons unsalted butter
- Â½ teaspoon garlic, chopped
- 1 teaspoon parsley, chopped
- 2 teaspoons lemon juice
- Put oil into saucepan and turn the heat to medium. Add garlic and thyme sprigs. Cook until garlic softens and has a translucent appearance.
- Add chicken stock and bring to a boil over high heat. Reduce heat to medium, and stir occasionally until the liquid is reduced by half and the garlic is tender, about 15 minutes
- Season the soup to taste with salt and pepper and reduce heat. Remove thyme sprigs. In a separate stainless steel bowl, whisk the eggs with the vinegar. Take a ladle full of the soup and add it to the egg/vinegar mixture in the bowl. Whisk to warm up the mixture (same process as making ice cream). After tempering the egg/vinegar mixture, slowly whisk this into the hot soup.
- I ladled the soup into bowls containing a bed of chopped greens. Preferably, the same greens that the frog legs are served on.
- Frog Legs
- Dust frog legs in flour. Melt butter and sautÃ© frog legs until golden brown. Add chopped garlic, salt and pepper. Sprinkle on lemon juice and add parsley. Serve on a bed of greens as a side with the soup.
|Amount Per Serving||%DV|
|Serving Size 925g|
|Recipe makes 2 servings|
|Calories from Fat 441||72%|
|Total Fat 49.93g||62%|
|Saturated Fat 19.53g||78%|
|Trans Fat 0.0g|
|Total Carbs 27.23g||7%|
|Dietary Fiber 5.3g||18%|