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Creamless Potato Soup with Frog Legs and Sumac Berry
Courtesy of Idaho Potato Commission
Servings: 8
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
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+ 2 Tbsp. + 4 Tbsp. olive oil
+ 5 lbs. Idaho® potatoes, peeled and large diced
+ 1 Spanish onion, peeled and small diced
+ 2 Tbsp. fresh ginger, peeled and minced
+ 2 qt. white chicken stock
+ 1 qt. cold water
+ 1 stalk fresh lemongrass, split
+ 1 fresh bay leaf
+ 3 sprigs of fresh thyme (tied with bay and lemongrass in butchers twine)
+ sea salt and fresh cracked white pepper to taste

For the frog legs:
+ 6-8 frog leg saddles, size 8-9, cut into two, clipped and cleaned
+ ground sumac berry
+ 3 Tbsp grapeseed oil for sautéing
+ 3 Tbsp. butter for basting
+ sea salt and fresh cracked white pepper to taste
What to do:
1. In a large heavy bottom soup pot, heat the 2 Tbsp. of olive oil on a medium-low heat and add the onion and fresh ginger. Sweat until clear, without browning, about 10 min.
2. Add the tied herbs and the potatoes, mixing well with the onions and ginger. Add the chicken stock and the water, and raise the heat to medium high. Cook until the potatoes are very soft, spooning off any scum from the surface along the way, about 15 min.
3. Drain the potatoes, reserving the cooking liquid. Using a blender or food processor, puree the potatoes with the reserved liquid in batches until desired consistency is achieved. Season to taste. If very smooth soup is desired, pass the soup through a fine mesh strainer. Keep warm.

For the frog legs:
4. Season the frog legs well with the sea salt and white pepper, then cover them in the ground sumac berry, saving a Tbsp. for garnishing the plate.
5. Heat a skillet on a medium heat and add the grapeseed oil. Sauté the frog legs on one side until light golden, careful not to burn the sumac berry, about 3-4 min. Turn the legs over and add the butter to the pan and continue cooking, basting them with the foaming butter, for another 2-3 min. Remove from the pan.
6. For the plate: In warm bowls, ladle in the warm potato soup and drizzle a little of the reserved olive oil in the soup. On small round plates, place two pieces of the frog legs each and sprinkle them with the reserved sumac berry.

*Recipe courtesy of Michael Tsonton, Chef, Courtright's Restaurant