Treme Mock Turtle Soup Food

MOCK TURTLE SOUP

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.

TREME (MOCK) TURTLE SOUP

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.

EASY MOCK TURTLE SOUP

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.

MOCK TURTLE SOUP RECIPE: A CLASSIC BRITISH DISH

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.

MOCK TURTLE SOUP

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.

MOCK TURTLE SOUP

Steps:

• Chop beef into small cubes, then combine beef and stocks in large kettle or stock pot. Bring to boil, reduce heat and simmer about 1 hour, skimming foam from surface as it collects. Heat butter in large skillet over medium heat. Add carrots, onion, celery and garlic; saute until slightly softened, about five minutes. Stir in flour and cook 1 or 2 minutes more. Add vegetables and wine to kettle. Tie bay leaf, marjoram, savory, thyme, allspice and cloves in cheesecloth bag; add to kettle along with tomato puree. Stir well. Simmer about one additional hour. Stir in salt, pepper, pepper sauce and saffron. (The amount of salt may need to be as much as 3 teaspoonfuls if there was no salt in the broth.) Simmer for one more hour. Blend in remaining ingredients except parsley. Taste and adjust seasoning if necessary. Remove cheesecloth bag. Serve in bowls and garnish with minced parsley.