MOCK TURTLE SOUP
An old-timey and wonderfully comforting soup that is not made of turtles, but rather ground beef. Layered flavors and a full-bodied texture make for a delicious bowl of soup!
Provided by Karen Gibson
Categories Soup
Time 1h25m
Number Of Ingredients 10
Steps:
- 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.
- Pour in the ketchup and Worcestershire sauce. Season with the black pepper. Pour in the ginger snaps with their liquids and stir well. The mixture should be thick at this point, and look like sloppy joe sauce.
- Add water, one cup at a time, until the soup has thinned, which will take 4 to 6 cups of water. It should not be watery, but also more soup-like than sloppy-joe-like, keeping in mind that some of the liquid will cook off. I used 5 cups for the batch in the photos that accompany this recipe.
- Bring the soup to a gentle boil, then reduce heat to low-medium to maintain a tame simmer. Give one more stir to let everything settle.
- Lay the lemon slices over the top of the soup.
- Partially cover with a lid, and let simmer for 1 to 2 hours. Stir every 20 minutes or so to prevent scorching.
- Remove and discard the lemon slices.
- Stir in the sherry and hard boiled eggs.
- Taste, and adjust salt and pepper. If the flavor needs brightening - if it's too sweet from the ginger snaps - add a teaspoon or two of apple cider vinegar or lemon juice.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
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
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
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.
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
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 RECIPE: A CLASSIC BRITISH DISH
Mock Turtle Soup Recipe: A Classic British Dish
Provided by Kaiya Martin
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Heat the oil in a heavy soup pot, over medium to high heat. Add the veal pieces and stir frequently while cooking until the meat is brown on all sides, about 5 to 8 minutes.
- Add onion, celery, bay leaf, thyme, paprika, and cayenne. Cook while stirring frequently until vegetables are tender and light brown, about 9 minutes. Add flour and cook for another 5 minutes, stirring constantly to combine.
- Now add garlic, ketchup, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.
- Boil the broth again, reduce heat and let low heat for an hour to blend in with the flavors. While the soup is boiling, remove the seeds from the half of the lemon, then chop it. Put the lemon in a small jar. Peel and shred hard-boiled eggs.
- After your soup has boiled for 1 hour, add lemon, egg, parsley, and scallion. Stir the mixture well and let it simmer for another 30 minutes.
- Place bay leaf, dry sherry, stir well, season, and adjust seasoning.
- Scoop into a warm bowl and use immediately.
Nutrition Facts :
MOCK TURTLE SOUP
When I was cooking at the Seafarer's Inn back in the early '70's turtle soup was very popular. I learned to make it there and my husband loved it. Sea turtle meat is now out-lawed so I found this mock turtle soup recipe and surprised him. He could barely tell the difference.
Provided by Marsha Gardner
Categories Other Soups
Number Of Ingredients 20
Steps:
- 1. 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.
- 2. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg, parsley and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
- 3. 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.
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CLASSIC TURTLE SOUP RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Published 2012-12-05Estimated Reading Time 3 mins
- Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.
- Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
- Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
- While stock is simmering, make roux. Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux.
- After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
- Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.
- Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
- Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls.
- When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.
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