MOCK TURTLE SOUP
A standard "starter" at the swanky Grant Grill in the San Diego U. S. Grant Hotel for many years was Mock Turtle Soup. Tux adorned waiters always suggested a dollup of "cherry wine" (sherry) to top the soup. This is my rendition.
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
- Reserve.
- In a soup pot, add oil and sweat the onions, peppers and celery until tender.
- Add the ground beef and cook until not pink.
- Add garlic, tomatoes, chicken broth and ground round.
- Bring to a simmer for 15 minutes.
- Add grated eggs, lemon juice, seasonings and vinegar.
- Continue to simmer.
- Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
- Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.
Nutrition Facts : Calories 664.7, Fat 48, SaturatedFat 22.1, Cholesterol 321.2, Sodium 3622.7, Carbohydrate 21.5, Fiber 2.5, Sugar 5, Protein 35.8
TREME (MOCK) TURTLE SOUP
Provided by Patrice Keller Kononchek
Categories Soup/Stew Slow Cooker Beef Mardi Gras Ground Beef
Yield Serves 4-6
Number Of Ingredients 20
Steps:
- On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
- Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
- Cook on low heat for 4 hours.
- Add lemon juice, parsley, and eggs 30 minutes before serving.
- Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.
MOCK TURTLE SOUP
I got this recipe from the back of the book "An Irish country doctor" Kinky really reminds me of my grandmother
Provided by GingerlyJ
Categories Wild Game
Time 40m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
- When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley -- and put a cruet of sherry on the table, for atmosphere if nothing else.
Nutrition Facts : Calories 112.6, Fat 5.6, SaturatedFat 1.3, Cholesterol 74.3, Sodium 197.7, Carbohydrate 10.4, Fiber 1.2, Sugar 4, Protein 5.9
MOCK TURTLE SOUP
This a delicious soup that I first tasted in Cincinatti and bought a case to bring home to PA,a little expensive. So I searched for a recipe on the Internet and found this on Cooks.com. The recipe calls for a 14 ounce bottle of ketchup, but Food.com won't let me enter it that way.
Provided by mandabears
Categories < 4 Hours
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in a large stock pot, except for the hard boiled eggs.
- Cook over medium heat until boiling.
- Cover pot and simmer for 3 hours.
- Add hard boiled eggs, chopped at 2 hour 45 minutes.
Nutrition Facts : Calories 614.5, Fat 32.5, SaturatedFat 12.2, Cholesterol 228.7, Sodium 2007, Carbohydrate 47.2, Fiber 1.6, Sugar 25, Protein 33.7
EASY MOCK TURTLE SOUP
Make and share this Easy Mock Turtle Soup recipe from Food.com.
Provided by Chef TraceyMae
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef; add all ingredients to the ground beef in a large pot; cook 1 to 1.5 hours.
- Keep lid on for first 1/2 hour.
- Add browned flour gradually, stirring constantly.
- Add 2 chopped hard-boiled eggs; cook another 1/2 hour.
- Browned flour: Brown 10 tablespoons flour in a skillet, stirring constantly. Add a little water to make a thick paste.
Nutrition Facts : Calories 440.9, Fat 20.3, SaturatedFat 7.6, Cholesterol 183.1, Sodium 1888.9, Carbohydrate 41.8, Fiber 4.5, Sugar 27.7, Protein 27.4
TURTLE SOUP
Steps:
- In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top.
- While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
- Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.
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MOCK TURTLE SOUP - SOUPADDICT
From soupaddict.com
4.7/5 (15)Total Time 1 hr 25 minsCategory SoupCalories 310 per serving
- Heat a 4 quart soup pot or Dutch oven over medium heat (dry - no oil in the pan). Add the beef and brown thoroughly, chopping up the clumps as you go (a potato masher works great for this). The meat should be fine, not clumpy.
- While the meat browns, place the ginger snaps in a heat-proof bowl and pour 2 cups of very hot water over them. Set aside to soak.
- When the meat has cooked, examine the pot and decide if you need to drain the fat. Depending on the cut you use, you might not have to. If there's a pool of orange fat in the pot, I would skim at least some of it off. It's up to you, though.**
- Add the onions. If grating, you can grate the onions directly into the pot. Stir to mix with the beef.
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