Mockturtlesoup Recipes

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.

MOCK TURTLE SOUP

Steps:

• Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
• Reserve.
• In a soup pot, add oil and sweat the onions, peppers and celery until tender.
• Add the ground beef and cook until not pink.
• Add garlic, tomatoes, chicken broth and ground round.
• Bring to a simmer for 15 minutes.
• Add grated eggs, lemon juice, seasonings and vinegar.
• Continue to simmer.
• Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
• Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.

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.

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

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

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.

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.

MOCK TURTLE SOUP

Steps:

• To make roux, use 2 tablespoons of oil and 3 tablespoons flour, and add to saucepan.
• Cook over medium-low heat, stirring until smooth and brown, set aside.
• Boil all meat chunks together.
• Chop eggs and lemons in very small pieces.
• After meat is cooked and tender, remove and cut into smaller pieces.
• Fry onions in the roux for 3 minutes.
• Add the broth and meats and remainder of ingredients, except wine, and let cook for 30 minutes.
• Just before serving, add the wine.

MOCK TURTLE SOUP

Steps:

• In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. Add onion, celery, bay leaves, thyme, paprika and cayenne to taste, stir frequently until vegetables are tender and lightly browned. Add flour and cook 5-9 min stirring constantly. Add garlic (as much as you like), puree, stock, Worcestershire and Tabasco to taste (if using). Season with Tony's, salt and black pepper to taste. Return soup to a boil, then reduce heat and simmer uncovered stirring occasionally for 1 hour. While soup is simmering, remove seeds from half the lemon and process lemon (peel and all) in food processor until finely ground. Peel and chop eggs finely. After soup has simmered an hour add lemon, eggs, parsley and green onions, simmer for 30 min more. Remove bay leaves and stir in sherry, taste and adjust seasoning.