mock turtle soup
(1 rating)
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.
(1 rating)
yield
6 -8
Ingredients For mock turtle soup
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1 lgonion, finely chopped
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1 Tbspbutter, unsalted
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2 Tbspolive oil, extra virgin
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2 lbmeaty oxtails
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3 clovegarlic, whole
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1 clovegarlic, mashed
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1/4 tspthyme
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1/4 tspallspice, ground
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1/2 tspold bay seasoning
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1bay leaf
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1 Tbspall purpose flour
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3 cchicken stock
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3 chot water
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1 ctomatoes, peeled and chopped
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2 Tbspkitchen bouquet or gravy master
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kosher salt and freshly ground black pepper
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1/2thin skinned lemon, chopped, skin and all
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1 Tbspfresh parsley, chopped
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2 lgeggs, hard boiled
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1 tspdry sherry or sauternes wine for each serving or more to your taste
How To Make mock turtle soup
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1Brown 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.
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2Pour 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.
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3When 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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