Recipe by GREG IN SAN DIEGO
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.
Top Review by Chicagoland Chef du Jour
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.
For the roux
- 1⁄2 cup clarified butter
- 1⁄2 cup flour
For the soup
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1⁄2 cup celery, diced
- 1 tablespoon minced garlic
- 3 cups canned crushed tomatoes
- 3 cups chicken broth
- 1 lb extra- lean ground beef
- 4 hard-boiled eggs, grated
- 2 tablespoons lemon juice
- 2 teaspoons cayenne pepper
- 2 bay leaves
- 3 tablespoons Italian parsley, chopped
- 2 tablespoons wine vinegar
- 1 tablespoon kosher salt
- 2 teaspoons kosher salt
Directions See How It's Made
- Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
- In a soup pot, add oil and sweat the onions, peppers and celery until tender.
- Add garlic, tomatoes, chicken broth and ground round.
- Bring to a simmer for 15 minutes.
- Add grated eggs, lemon juice, seasonings and vinegar.
- Continue to simmer.
- Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
- Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.