MOCK CREOLE TURTLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–WALDINE VAN GEFFEN
VGHC42A—————-
1/4 lb Butter
1/2 c Flour
2 lb Lean stewing beef — 1″ cubes
1/2 c Tasso — minced
1 1/2 c Onions — chopped
3/4 c Celery — chopped
1/2 c Carrot — chop fine
3 cl Garlic — minced
1 1/2 c Tomatoes — peel, seed, chop
2 ts Tomato paste
1 tb Worcestershire sauce
1 Lemon — seed, chop fine
-including juice and skin
1 tb Fresh parsley — chopped
1 t Dried leaf thyme
1 1/2 qt Beef stock
1 t White pepper
1 1/4 ts Cayenne pepper
3 Bay leaves
3 Eggs — hard-boil, chop
Green onions — chopped for
-garnish
Sherry

Heat butter in heavy sauce pan, brown beef cubes and
remove. Add flour and cook while stirring until roux
is medium brown. Add onions, celery, carrots and
garlic and cook for 5 minutes until soft. Add meat and
all remaining ingredients except eggs, green onions
and sherry. Stir to blend and simmer until meat is
very tender, about 1-1/2 hours, add a little water if
needed during cooking. Taste for salt and pepper and,
if desired, Tabasco. Add eggs and cook for 5 more
minutes. Garnish with green onions and pass the
sherry. Source: Upperline Restaurant, N.O.LA.

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