• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mock Creole Turtle Soup

  • Recipe Submitted by on

Category: United States, Soups, Meat

 Ingredients List

  • -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
  • 1/4 lb Butter
  • 1/2 c Flour
  • 2 lb Lean stewing beef; 1" cubes
  • 1/2 c Tasso; minced
  • 1 1/2 c Onions; chopped
  • 3/4 c Celery; chopped
  • 1/2 c Carrot; chop fine
  • 3 cl Garlic; minced
  • 1 1/2 c Tomatoes; peel, seed, chop
  • 2 ts Tomato paste
  • 1 tb Worcestershire sauce
  • 1 Lemon; seed, chop fine
  • -including juice and skin
  • 1 tb Fresh parsley; chopped
  • 1 ts Dried leaf thyme
  • 1 1/2 qt Beef stock
  • 1 ts White pepper
  • 1 1/4 ts Cayenne pepper
  • 3 Bay leaves
  • 3 Eggs; hard-boil, chop
  • Green onions; chopped for
  • -garnish
  • Sherry


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 1-1/2 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. Source: Upperline Restaurant, N.O.LA.

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