Total Time
40mins
Prep 20 mins
Cook 20 mins

A standard "starter" at the swanky Grant Grill in the San Diego U. S. Grant Hotel for many years was Mock Turtle Soup. Tux adorned waiters always suggested a dollup of "cherry wine" (sherry) to top the soup. This is my rendition.

Ingredients Nutrition

Directions

  1. Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
  2. Reserve.
  3. In a soup pot, add oil and sweat the onions, peppers and celery until tender.
  4. Add garlic, tomatoes, chicken broth and ground round.
  5. Bring to a simmer for 15 minutes.
  6. Add grated eggs, lemon juice, seasonings and vinegar.
  7. Continue to simmer.
  8. Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
  9. Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.
Most Helpful

4 5

I am a fairly experienced cook. I know how to make a roux but that step is unclear. I used a food processor to chop just about everything, even the eggs (pulsed). I also used a stick blender to smooth out the texture. It is a little spicy, and I like heat. Future cooks may want to add 1 tsp. of cayenne pepper at a time. I am not wild about the flavor, however my husband likes it.