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Name: Mock Turtle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Nawlins
Ingredients: 2 lbs beef chuck; 2 lbs beef bones; few Bay leaves; 1 Yellow onion; 3/4 cup Butter ( or veg oil ); 1/2 cup All purpose flour; 2 cups Finely chopped onions; 3/4 cup Bell pepper ( not green ); 3/4 cup Celery chopped; 1 tablespoon garlic minced; 1/4 teaspoon Nutmeg optional; 3 tablespoons Fresh lemon juice; 1-2 teaspoons salt; 4 cups chopped tomatoes; 1/2 teaspoon Dried thyme; 1/3 cup Dry sherry; few hard boiled eggs chopped; Fresh parsley chopped; few lemon slices

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INGREDIENTS

2 lbs beef chuck
2 lbs beef bones
few Bay leaves
1 Yellow onion
3/4 cup Butter ( or veg oil )
1/2 cup All purpose flour
2 cups Finely chopped onions
3/4 cup Bell pepper ( not green )
3/4 cup Celery chopped
1 tablespoon garlic ; minced
1/4 teaspoon Nutmeg ; optional
3 tablespoons Fresh lemon juice
1-2 teaspoons salt
4 cups chopped tomatoes
1/2 teaspoon Dried thyme
1/3 cup Dry sherry
few hard boiled eggs ; chopped
Fresh parsley ; chopped
few lemon slices

Servings

INSTRUCTIONS

Make a beef stock with the bones, bay leaves, a quartered onion. Cover with water. Bring the water to a boil, lower heat and simmer for 4 hours. Remove bones from pot and add beef. Simmer until tender, about an hour.

In a large Dutch oven, melt butter over medium high heat and whisk in flour to make a dark brown roux. When the roux is done, slowly add minced vegetables ( add garlic last) until tender. Allow veggies to stick to bottom and caramelize. Add salt and pepper . Cook for 1 minute. Add chopped tomatoes. Cook for 15 minutes.

Gradually stir in 5 cups of stock and L and P. Bring to a boil. Reduce heat and partially cover pot and simmer 30 minutes, stirring occasionally.

MW, chop the cook turtle meat into 1/2 inch dice. Add to pot along with lemon juice and sherry. Simmer 20- 30 minutes. Add more stock if too thick. Serve in large soup plates garnished with chopped boiled eggs, lemon slices and chopped parsley. We also add lemon zest and put sherry on the table. Whew!

NOTES

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Mock Turtle Soup

2 lbs beef chuck
2 lbs beef bones
few Bay leaves
1 Yellow onion
3/4 cup Butter ( or veg oil )
1/2 cup All purpose flour
2 cups Finely chopped onions
3/4 cup Bell pepper ( not green )
3/4 cup Celery chopped
1 tablespoon garlic minced
1/4 teaspoon Nutmeg optional
3 tablespoons Fresh lemon juice
1-2 teaspoons salt
4 cups chopped tomatoes
1/2 teaspoon Dried thyme
1/3 cup Dry sherry
few hard boiled eggs chopped
 Fresh parsley chopped
few lemon slices

Make a beef stock with the bones, bay leaves, a quartered onion. Cover with water.  Bring the water to a boil, lower heat and simmer for 4 hours.  Remove bones from pot and add beef.  Simmer until tender, about an hour.

In a large Dutch oven, melt butter over medium high heat and whisk in flour to make a dark brown roux.  When the roux is done, slowly add minced vegetables ( add garlic last) until tender.  Allow veggies to stick to bottom and caramelize.  Add salt and pepper  .  Cook for 1 minute.  Add chopped tomatoes.  Cook for 15 minutes.

Gradually stir in 5 cups of stock and L and P. Bring to a boil. Reduce heat and partially cover pot and simmer 30 minutes, stirring occasionally.

MW, chop the cook turtle meat into 1/2 inch dice.  Add to pot along with lemon juice and sherry.  Simmer 20- 30 minutes.  Add more stock if too thick.  Serve in large soup plates garnished with chopped boiled eggs, lemon slices and chopped parsley.  We also add lemon zest and put sherry on the table. Whew!

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Nutrition

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Serving Size: 1 Serving (417g)
Recipe Makes: 8 Servings

Calories: 363
Calories from Fat: 187 (52%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 0.9g
Cholesterol 74.8mg		23 %
Sodium 79.9mg		3 %
Potassium 711.5mg		19 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 14.5g
Protein 24.3g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 363

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