Add onions, celery, garlic, and peppers, constantly stirring. © 2020 Discovery or its subsidiaries and affiliates. Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2. Add the beef and turtle and cook, stirring, until no longer pink, about 6 minutes. This soup freezes well. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup). Stir to prevent sticking on bottom. I would’ve posted my Mock Turtle Soup recipe long ago, but the measurements in mom’s recipe (and in the other old-timey recipes I’ve found online) are based on quantities that don’t really exist anymore. Stir in flour; cook 3 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Cookbook | Ingredients | Recipes. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add celery, onions, garlic and seasonings. All rights reserved. Add onion, celery, bay leaves, thyme, paprika and … Simmer for 3 hours or until tender. Simmer for about 25 minutes. Soup: 1. Add parsley, sherry, eggs, and lemon. Stir in the worcestershire, pepper sauce, parsley and thyme. A Bonnier Corporation Company. Add sherry and bring to a boil. Heat through. In a large soup pot over medium to high heat, melt 1/2 stick butter. Many products featured on this site were editorially chosen. Add celery, onions, garlic and seasonings. Cook over high heat until the meat is brown. Add meat, salt, and pepper and cook until liquid is almost evaporated, about 18 minutes. Season, to taste, with salt and pepper. In a large soup pot over medium to high heat, melt 1/2 stick butter. Prep your vegetables while the meat is thawing and coming to room temperature. This recipe first appeared in our April 2013 special feature on New Orleans. Combine turtle and 3 quarts of water in a 6 quart kettle. All rights reserved. Add turtle meat and brown. Copyright © 2020 Saveur. … Add turtle meat and brown. Cut the meat into 1/2 inch dice and reserve the liquid. Add tomato purée, lower heat and simmer for 10 minutes. Put the turtle meat in a large saucepan with 1 tablespoon of the salt, 1/4 teaspoon of the cayenne, and the water. Season, to taste, with salt and pepper. Continue simmering 10 minutes more. Preparation In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. Add the turtle meat. A spoon of genuine curry powder adds much to the result. Keep lid on for first 1/2 hour. Turtle meat usually comes in 2 1/2-pound portions. Getting the … The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Skim off any foam that rises to the surface. Be careful not to burn. Add spinach and eggs, return to a simmer and adjust seasoning. Alligator or veal make wonderful substitutes. Cook for about 18 to 20 minutes or until liquid is almost dry. Heat butter in pan over medium-high heat. Brown ground beef; add all ingredients to the ground beef in a large pot; cook 1 to 1.5 hours. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup. Add the stock and simmer for 30 minutes. Cook until the vegetables are transparent. Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. With a slotted spoon transfer the meat to a platter. Season with salt and pepper. Add stock, bring to a boil, and simmer for 30 minutes. Meanwhile, simmer the turtle meat, covered, in 3/4 cup water, 1 to 1 1/2 hours, or to tender. Saveur may receive financial compensation for products purchased through this site. Add browned flour gradually, stirring constantly. 1 1 ⁄ 2 lb. Skim off any foam that rises to the top. **Caramelizing vegetables and meats very will to get the dark color you are looking for. 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