Mock Turtle Soup

Name: Mock Turtle Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10-12 serving(s)
Ingredients: 1/3 cup canola oil; 2 lbs boneless veal shoulder, finely chopped (can put thru a meat grinder or food processor); 1 yellow onion, finely chopped; 2 celery ribs, finely chopped; 3 bay leaves; 2 teaspoons fresh thyme, minced; 1 teaspoon paprika; 1/2-1 teaspoon cayenne pepper; 1/3 cup all-purpose flour; 3 garlic cloves, minced; 2 cups tomato puree; 6 cups beef stock (unsalted and homemade is best); 1 tabelspoon Worcestershire sauce; 2 tabelspoons Thai fish sauce (optional); salt and pepper (to taste); 1 lemon, juiced; 1/2 cup fresh Italian parsley, minced; 1/2 cup green onion top, chopped; 1/2 cup dry sherry; 4 eggs, hardboiled

Submitted by gailanng

"A William Sonoma inspired soup."

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Ready In:: 2hrs 15mins
Ingredients:: 20
Serves:: 10-12

ingredients

¹⁄₃ cup canola oil
2 lbs boneless veal shoulder, finely chopped (can put thru a meat grinder or food processor)
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 bay leaves
2 teaspoons fresh thyme, minced
1 teaspoon paprika
¹⁄₂ - 1 teaspoon cayenne pepper
¹⁄₃ cup all-purpose flour
3 garlic cloves, minced
2 cups tomato puree
6 cups beef stock (unsalted and homemade is best)
1 tabelspoon Worcestershire sauce
2 tabelspoons Thai fish sauce (optional)
salt and pepper (to taste)
1 lemon, juiced
¹⁄₂ cup fresh Italian parsley, minced
¹⁄₂ cup green onion top, chopped
¹⁄₂ cup dry sherry
4 eggs, hardboiled

directions

In a heavy soup pot over medium-high heat warm the oil. Add the ground veal and cook while stirring frequently until brown on all sides, about 5 to 8 minutes.
Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste.
Cook while stirring frequently until the vegetables are tender and lightly brown, about 9 minutes. Add the flour and cook another 5 minutes stir constantly to incorporate.
Now add the garlic, tomato purée stock, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.
Return the soup to a boil, reduce heat and allow to simmer for an hour to allow flavors to blend.
After your soup has simmered for 1 hour, add the lemon juice, parsley and green onions. Stir mixture well and let simmer another 30 minutes.
Remove the bay leaves; taste and adjust seasonings.
Ladle into warm bowls. Pour about a tablespoon of sherry into each bowl (or amount desired). Peel and finely chop the hard boiled eggs. Spoon over top of soup. Serve at once.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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