Mock Turtle Soup Recipe
Mock turtle soup is a savory, rich, and comforting dish that originated in 18th-century England as an affordable substitute for green turtle soup. Made with tender beef or veal, hearty vegetables, and a hint of sherry, this recipe is a perfect dinner choice for cozy family meals or elegant occasions. Its depth of flavor and fascinating history make it a timeless classic for food lovers worldwide.
Equipment
- Large Dutch Oven or Soup Pot: For browning the meat and simmering the soup.
- Wooden Spoon or Spatula: To stir and scrape the bottom of the pot.
- Sharp Chef’s Knife: For chopping vegetables and meat.
- Cutting Board: To safely chop all your ingredients.
- Measuring Cups and Spoons: To ensure accurate measurements for liquids and seasonings.
- Whisk: For blending the roux and liquids smoothly.
- Ladle: To serve the soup into bowls without mess.
- Small Saucepan (optional): For boiling the eggs, if you don’t have pre-cooked ones.
Ingredients
Main Ingredients
- 1 pound Beef or veal (preferably a marbled cut like chuck or shoulder)
- ½ pound Beef liver (optional, for a richer flavor)
- 1 large Onion, finely chopped
- 2 Celery stalks, diced
- 2 medium Carrots, diced
- 4 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 6 cups Low-sodium beef or veal stock
- ½ cup Dry sherry or Madeira wine
- 2 Hard-boiled eggs, chopped
- 1 Lemon, thinly sliced (for garnish)
- 1 tablespoon Tomato paste
- 2 Bay leaves
- 1 teaspoon Dried thyme
- ½ teaspoon Ground nutmeg
- ½ teaspoon Black pepper
- Salt, to taste
- 2 tablespoons Butter
- 1 tablespoon Worcestershire sauce
For Garnish
- Fresh parsley or chives, finely chopped
- Lemon wedges (optional)
Instructions
Prepare the Meat
- - Brown the Beef: Heat a large soup pot or Dutch oven over medium-high heat. Add butter and sear the beef or veal until browned on all sides. Remove and set aside.- Sear the Liver: If using liver, lightly sear it in the same pot until just browned. Remove and chop finely. The liver adds depth to the soup but can be omitted for a milder flavor.
Cook the Base
- - Sauté the Vegetables: In the same pot, add the onion, celery, and carrots. Cook for 5–7 minutes until softened and fragrant.- Add the Garlic: Stir in the minced garlic and cook for 1–2 minutes, ensuring it doesn’t burn.- Incorporate the Tomato Paste: Stir in the tomato paste and let it caramelize slightly for a richer flavor.
Build the Soup
- - Make the Roux: Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 2–3 minutes, stirring constantly, until the flour turns light golden brown.- Add the Liquids: Slowly pour in the beef or veal stock while whisking to prevent lumps. Add the sherry or Madeira wine, Worcestershire sauce, bay leaves, thyme, nutmeg, and black pepper. Stir everything together.- Return the Meat: Add the browned beef (and liver, if using) back into the pot. Boil and then lower to a slow heat.
Simmer to Perfection
- - Simmer the Soup: Cover the pot and let the soup simmer for 1.5 to 2 hours, stirring occasionally. This makes the pizza to infuse and the beef to soften.- Adjust the Seasoning: Taste and add salt or more black pepper, as needed.
Add the Final Touches
- - Incorporate the Eggs: Stir in the chopped hard-boiled eggs for added texture and flavor.- Finish with Lemon: Garnish the soup with thin lemon slices and freshly chopped parsley or chives.
Serve and Enjoy
- - Serve Hot: Ladle the soup into bowls and serve with crusty bread or buttery crackers on the side. Savor the comforting aroma and rich flavors of this timeless dish!
