Frog Soup
William Woys Weaver gave me an old colonial PA Dutch recipe for Frog’s Legs soup, and I had to put a variation of it on the menu.
The soup is an interesting one, frog’s legs, scallions, cabbage and smaller spaetzle- called gnepplin, and flavored with spicebush and cloves, it makes a delicate broth that has a sweetish almost chicken/corn flavor- without any of those things. Truly delicious, and for added fun I put a few slices of pickled cattails and garnish with flowers.
Frog’s legs were very popular here, and Bullfrog Fricassee was a Philadelphia specialty at one time, so in ode to that past history, we flour and sear some frog legs in butter with the soup.
Stayed tuned for Will’s Philadelphia history cookbook called Pepperpot City- coming out October 13!
