Mock Creole Turtle Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | pounds |
stewing beef
cubed |
|
| ½ | cup |
tasso
minced |
* |
| 1 ½ | cups |
onions
chopped |
|
| ¾ | cup |
celery
chopped |
|
| ½ | cup |
carrots
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 ½ | cups |
tomatoes
chopped |
|
| 2 | teaspoons |
tomato paste
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | each |
lemon
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| 1 ½ | quarts |
beef stock
prefer veal stock if possible |
*
|
| 1 | teaspoon |
white pepper
|
|
| 1 ¼ | teaspoons |
cayenne pepper
|
|
| 3 | each |
bay leaves
|
*
|
| 3 | large |
eggs
hard-boiled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 907.2 | g |
stewing beef
cubed |
|
| 118 | ml |
tasso
minced |
* |
| 355 | ml |
onions
chopped |
|
| 177 | ml |
celery
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 355 | ml |
tomatoes
chopped |
|
| 1E+1 | ml |
tomato paste
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | each |
lemon
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
thyme
|
*
|
| 1.5 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 5 | ml |
white pepper
|
|
| 6.3 | ml |
cayenne pepper
|
|
| 3 | each |
bay leaves
|
*
|
| 3 | large |
eggs
hard-boiled, chopped |
|
Directions
Heat butter in heavy sauce pan, brown beef cubes and remove.
Add flour and cook while stirring until roux is medium brown.
Add onions, celery, carrots and garlic and cook for 5 minutes until soft.
Add meat and all remaining ingredients except eggs, green onions and sherry.
Stir to blend and simmer until meat is very tender, about 1½ hours, add a little water if needed during cooking.
Taste for salt and pepper and, if desired, Tabasco.
Add eggs and cook for 5 more minutes.
Garnish with green onions and pass the sherry.
