Well, it's that time of year again when I like to make Frog Egg Soup.
Here's how I do it.
First, find yourself a pond with frog eggs in it.
(Note: You can substitute salamander eggs, but you need to change the name of your soup.)
Gather up a bowlful of those delicous black eggs and head back to the kitchen.
Set the frog eggs aside and make a good soup base. I like to use onion, bell pepper, datil peppers, garlic, and bay. Toss in some salt, black pepper, cumin, and a dash of oregano.
Cook this down until the veggies are soft and the flavors are blended.
Add the liquid of your choice to finalize the blending and bring the deliciousness up off the pot bottom.
You can use broth, water, a little wine ... I like to use this golden fizzy water that comes in bottles.
After that, all you have to do is pour in the frog egg centers, add a little more water to soupify it, and stir it occasionally.
Did I mention you need to shell the eggs while the veggies were cooking? ... No?
Well, you do.
Just take each egg individually and squeeze gently until the clear gel "shell" pops off.
That's all there is to Frog Egg Soup.
If you think this sounds good, you should hear my recipe for Hoppin' John.
