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Mock creole turtle soup
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| Artist: |
_ |
| Categories: |
Beef, From Restaurants, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Butter | | | Juice and skin | | 1/2
| cup | Flour | | 1
| tbsp | Fresh parsley, chopped | | 2
| lbs | Lean stewing beef, 1" cubes | | 1
| tsp | Dried leaf thyme | | 1/2
| cup | Tasso, minced | | 1 1/2
| quart | Beef stock | | 1 1/2
| cup | Onions, chopped | | 1
| tsp | White pepper | | 3/4
| cup | Celery, chopped | | 1 1/4
| tsp | Cayenne pepper | | 1/2
| cup | Carrot, chop fine | | 3
| | Bay leaves | | 30
| cl | Garlic, minced | | 3
| | Eggs, hard-boil, chop | | 1 1/2
| cup | Tomatoes, chop, peel, seeded | | 2
| tsp | Tomato paste | | 1
| tbsp | Worcestershire sauce | | | Sherry | | 1
| | Lemon, peeled and chopped | | | --garnish-- | | | Green onion tops thinly | | | -sliced. |
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Procedures:
| 1 | Heat butter in heavy sauce pan, brown beef cubes and remove. | | 2 | Add flour and cook while stirring until roux is medium brown. | | 3 | Add onions, celery, carrots and garlic and cook for 5 minutes until soft. | | 4 | Add meat and all remaining ingredients except eggs, green onions and sherry. | | 5 | Stir to blend and simmer until meat is very tender, about 1-?hours, add a little water if needed during cooking. | | 6 | Taste for salt and pepper and, if desired, tabasco. | | 7 | Add eggs and cook for 5 more minutes. | | 8 | Garnish with green onions and pass the sherry. |
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