Side Pannel
Mock Creole Turtle Soup
Mock Creole Turtle Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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