1 garlic bulb, plus 1 clove, olive oil, 1 shallot, finely diced, 25g unsalted butter, softened, 15g chopped parsley, 6 pairs frogs legs, 300g wild garlic leaves, 1 onion, finely diced, 1 litre chicken stock, 1 baking potato, sliced, 1 sprig of thyme, 200g double cream, 12 large cooked Burgundy snails, salt and freshly ground black pepper, creme fraiche, to serve
How to cook:
1. Preheat the oven to 180 degrees C. Season the bulb of garlic with salt, pepper and a little olive oil, then wrap in foil and bake in the oven for 45 minutes or until the garlic is very soft. Remove from the oven and allow to cool slightly. Once cooled, cut in half, squeeze out the roasted garlic and reserve.
2. Sweat the shallot in a little olive oil over a low heat until very soft but not coloured. Peel and crush the remaining garlic clove and add it to the shallot. Continue cooking for 1 minute then allow to cool. Once the shallot and garlic mixture is cool, mix with the softened butter and chopper parsley. Roll into cylinders in clingfilm and place in the refrigerator until needed.
3. For the frogs’ legs, use a pair of scissors to remove the legs from the thigh joint. French trim the drumsticks to neaten, removing the flesh and skin from the bones.
4. To make the soup, wash and dry the wild garlic leaves and roughly chop them. Sweat the onion in a little olive oil until very soft but not coloured. In a seperate pan, bring the chicken stock to the boil. Once the onion is soft, add the sliced potato, garlic leaves and thyme. Once the leaves have wilted, add the double cream and bring to the boil. Add the boiling chicken stock and simmer for 10 minutes. Taste and adjust the seasoning, then blend in a liquidizer until very smooth. Pass the soup through a sieve, adjust the seasoning again if necessary and keep warm.
5. Remove the shallot butter from the fridge, cut into slices and melt in a frying pan over a medium heat. Add the frogs’ legs and snails and pan-fry until golden brown and cooked through.
6. To serve, spoon 6 dots of the roasted garlic on to 4 large soup bowls or pasta plates. Top the garlic with 3 frogs’ legs and 3 snails per plate. Warm the soup and pour it into the bowls.
7. Spoon a little creme fraiche into each bowl, drizzle over a little olive oil and serve.