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
TURTLE SOUP
This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey
Provided by Taste of Home
Time 2h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 898mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
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
TURTLE SOUP
Make and share this Turtle Soup recipe from Food.com.
Provided by Charlotte J
Categories Wild Game
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
- Bring to a boil.
- Skim off any foam that rises to the top.
- Reduce heat to medium and simmer for 20 minutes.
- With a slotted spoon transfer the meat to a platter.
- Cut the meat into 1/2 inch dice and reserve the liquid.
- In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
- Add the onions, shallots, bell peppers and celery.
- Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
- Add the bay leaves, thyme and garlic, cook for 2 minutes.
- Add the tomatoes and the turtle meat.
- Cook for 5 to 6 minutes stirring occasionally.
- Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.
- Bring to a boil, reduce heat to medium and simmer for 10 minutes.
- Add the parsley, green onions, and eggs and simmer for 45 minutes.
- Garnish with green onions and chopped eggs.
Nutrition Facts : Calories 474.6, Fat 20.2, SaturatedFat 11.1, Cholesterol 250.5, Sodium 1542.3, Carbohydrate 26.4, Fiber 3, Sugar 6.7, Protein 30.1
CREOLE TURTLE SOUP
This is a classic Creole turtle soup from New Orleans. It's super easy to make... once you have a turtle. See the recipe notes for some suggestions.
Provided by Hank Shaw
Categories Main Course Soup
Time 3h20m
Number Of Ingredients 19
Steps:
- Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours.
- Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm.
- In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes.
- Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine.
- Stir in a cup of the turtle stock at a time until you the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more turtle broth until the soup thins a bit. It should be thicker than water, thinner than gravy -- like chicken and dumplings if you are familiar with that. Simmer gently for 15 minutes, or until the vegetables are soft.
- Finish the soup with the sherry, parsley, lemon zest and hard-boiled eggs. Add them all, stir to combine and simmer for a minute or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice.
Nutrition Facts : Calories 408 kcal, Carbohydrate 24 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 211 mg, Sodium 308 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TURTLE SOUP
Provided by Food Network
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 44
Steps:
- Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
- Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
TURTLE SOUP
Provided by By Nathan Gresham, Beausoleil Resturant and Bar
Number Of Ingredients 32
Steps:
- Cut turtle meat into 1-inch pieces, cleaning away any tendons or fat. Grind meat with a grinder fitted with a small die.* In a large Dutch oven, add olive oil, and heat over medium heat. Add turtle meat, and cook until browned. Add thyme, oregano, clove, and chile powder, and cook for 2 minutes. Add onion, celery, bell pepper, garlic, allspice, cumin, coriander, red pepper, basil, bay leaves, and paprika, and cook until the vegetables are tender. Turn off heat, and add Dark Flour, stirring very well. Add red wine, tomato, and sherry, and stir until combined. Turn heat back on, and stir well. Add chicken stock, and bring to a boil; reduce heat, and simmer. Add egg, lemon, parsley, salt, and pepper, and simmer 1 hour; adjust seasoning to taste. Divide soup among serving bowls, and garnish with parsley, if desired. Serve with sherry, lemon, and French bread, if desired.
- Preheat oven to 350°. In a rimmed baking sheet, add 2 cups all-purpose flour. Bake, stirring occasionally, until browned and nutty. Use immediately, or let stand until cool and store up to 1 month in a sealed container.
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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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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