2 pounds centipedes
1 bay leaf
1 tablespoon salt
1 teaspoon dried Italian herbs, crushed
1 pinch of pepper
1 8 ounce can whole kernel corn, drained
1 16 ounce can cut tomatoes with garlic
1 cup peeled, cubed potatoes
1 1/2 cup carrots, julienne style
1 garlic clove, diced fine
1/4 cup ginger root, diced fine
1 cup celery, diced


First and foremost, you MUST remove the centipede heads and pincers (make sure you have purchased centipedes, and not their noxious cousins - the millipede). Then saute the centipedes in a large saucepan, this adds the crunch that centipede soup is so famous for. The longer you saute the centipedes the crunchier they become, so error on the side of less is more the first time you make the soup. The next step is to place the vegetables, seasonings, bay leaf, and 6 cups of water into a Dutch oven. Cover and simmer for 1 1/2 hours hours. Add the garlic and centipedes and simmer an additional 20 minutes. An extra cup of water can be added if the broth is too thick. Remove from heat and allow to cool for fifteen minutes before serving. This soup goes beautifully with many breads, but my absolute favorite taste companion is focaccia. Enjoy!