mock turtle soup
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.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 1 large onion, finely chopped
- 1 tablespoon butter, unsalted
- 2 tablespoons olive oil, extra virgin
- 2 pounds meaty oxtails
- 3 cloves garlic, whole
- 1 clove garlic, mashed
- 1/4 teaspoon thyme
- 1/4 teaspoon allspice, ground
- 1/2 teaspoon old bay seasoning
- 1 - bay leaf
- 1 tablespoon all purpose flour
- 3 cups chicken stock
- 3 cups hot water
- 1 cup tomatoes, peeled and chopped
- 2 tablespoons kitchen bouquet or gravy master
- - kosher salt and freshly ground black pepper
- 1/2 - thin skinned lemon, chopped, skin and all
- 1 tablespoon fresh parsley, chopped
- 2 large eggs, hard boiled
- 1 teaspoon dry sherry or sauternes wine for each serving or more to your taste
How To Make mock turtle soup
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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