Mock Turtle Soup

Soups & Stews

Recipe courtesy of New Orleans Cookbook by Williams Sonoma

Serves 10 to 12

  • 1/3 cup canola oil
  • 2 lbs boneless veal shoulder, finely chopped
  • 1 yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 bay leaves
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon paprika
  • 1/2 - 1 teaspoon cayenne pepper
  • 1/3 cup all purpose four
  • 2 cloves garlic, minced
  • 2 cups tomato purée
  • 6 cups beef stock
  • 1 tabelspoon Worcestershire sauce
  • 2 tabelspoons Thai fish sauce (optional)
  • salt and pepper
  • 1/2 lemon
  • 4 eggs, hardboiled
  • 1/2 cup fresh Italian parsley, minced
  • 1/2 cup green onion tops, chopped
  • 1/2 cup dry sherry

Note: While no turtles were used in this recipe they are now cultivated by aqua-culturists, who supply chefs and home cooks with the dark, lean meat.

Mock Turtle Soup

Mock Turtle Soup

Click image to enlarge


In a heavy soup pot over medium-high heat warm the oil. Add the veal pieces and cook while stirring frequently until brown on all sides, about 5 to 8 minutes.
Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste. Cook while stirring frequently until the vegetables are tender and lightly brown, about 9 minutes. Add the flour and cook another 5 minutes stir constantly to incorporate.
Now add the garlic, tomato purée stock, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.
Return the soup to a boil, reduce heat and allow to simmer for an hour to allow flavors to blend.

While soup is simmering remove the seeds from a half a lemon, then chop coarsely. In a small food processor, finely grind the lemon. Peel and finely chop the hard boiled eggs.

After your soup has simmered for 1 hour, add the lemon, egg, parsley and green onions. Stir mixture well and let simmer another 30 minutes.

Remove the bay leaves, stir in dry sherry, taste and adjust seasonings.

Ladle into warm bowls and serve at once.

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