Mock Turtle Soup Recipe

Name: Mock Turtle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Marrow Bones; 2 pounds veal shoulder (roughly ground in food processor); 16 cups beef stock; 1 1/2 teaspoon ground pepper; 2 pieces Lemon zest of 2 lemons separated; 1/2 teaspoon bay leaf powder (or whole bay leaf); 3 pieces cloves whole; 1/2 cup butter; 1 cup flour; 2-3 cups trinity mix (equal onion, bellpepper, celery); 1/2 teaspoon rosemary; 1/2 teaspoon basil; 1/2 teaspoon thyme; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 1/2 cups Dry Sherry; 2 tablespoons worcestershire; 1 cup strained tomatoes (or crushed); 2 pieces Juice of 2 lemons separated; 4 cube beef bouillon cubes; 3 tablespoons corn starch; 2 cloves garlic chopped

Servings: persons

2 pieces Marrow Bones
2 pounds veal shoulder (roughly ground in food processor)
16 cups beef stock
1 1/2 teaspoon ground pepper
2 pieces Lemon zest of 2 lemons separated
1/2 teaspoon bay leaf powder (or whole bay leaf)
3 pieces cloves whole
1/2 cup butter
1 cup flour
2-3 cups trinity mix (equal onion, bellpepper, celery)
1/2 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 1/2 cups Dry Sherry
2 tablespoons worcestershire
1 cup strained tomatoes (or crushed)
2 pieces Juice of 2 lemons separated
4 cube beef bouillon cubes
3 tablespoons corn starch
2 cloves garlic chopped

1
In a cast iron skillet brown veal with bayleaf, 1 tea salt, 1 tea pepper until well browned.. Add this mix to a large stock pot along with beef stock, lemon zest of one lemon and 3 whole cloves. Bring to a boil, reduce to a simmer and cook uncovered for 2.5 hours
2
In a large cast iron dutch oven prepare a roux with butter and flour cook until the color of a penny. Add trinity mix and garlic and cook until vegetables are soft. Then add zest of 1 lemon, Rosemary, basil, thyme, allspice, nutmeg, cloves 1 teaspoon of the black pepper, cayenne pepper, 1 cup of sherry, worcetershire, strained tomatoes, juice of 2 lemons. cook for another 2 minutes.
3
when stock is finished, remove marrow bones, pour the stock (and veal) mixture into the large cast iron dutch oven (with roux, cooked trinity mix and spices) bring this to a boil and reduce to a simmer for 45 minutes
4
in a pyrex cup combine cornstarch and 1/2 cup sherry to make a slurry and gently fold into soup, cook for another 15 minutes, salt and pepper to taste. top with parsley, chopped boiled eggs and a splash of dry sherry

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 pieces Marrow Bones, 2 pounds veal shoulder (roughly ground in food processor), 16 cups beef stock, 1 1/2 teaspoon ground pepper, and more.

Yes, Mock Turtle Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mock Turtle Soup

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