Mock Snapper Turtle Soup


Serves

4-6 Persons


Ingredients
      • 1½ pound veal knuckle, cut in 2 inch pieces
      • 4 tablespoons butter
      • 1 cup chopped onion
      • ⅓ cup chopped celery
      • 1 small carrot, chopped
      • ¼ teaspoon thyme
      • dash marjoram
      • 1 whole clove
      • 1 bay leaf
      • ½ teaspoon salt
      • ¼ teaspoon pepper
      • ¼ cup flour
      • 3 (10½ oz) cans condensed beef broth
      • 1 cup canned tomatoes
      • 1 pound frozen snapper turtle meat, cut in small pieces (veal meat can be substituted as snapper is hard to find)
      • ¾ cup water
      • ½ cup sherry
      • 1 dash bottled hot pepper sauce
      • 1 slice lemon
      • 1 hard cooked egg, chopped

Directions

      1. Place first 11 ingredients in shallow roasting pan.
      2. Bake at 400:F. for 30 minutes.
      3. Push bones to one side; blend in flour.
      4. Bake at 350:F. for 30 minutes longer.
      5. Transfer to a kettle; add broth and tomatoes.
      6. Cover and simmer for 1½ hours.
      7. Meanwhile, simmer the turtle meat, covered, in ¾ cup water, 1 to 1½ hours, or to tender.
      8. Add sherry, hot pepper sauce and lemon slice.
      9. Cover and simmer 10 minutes.
      10. Strain veal soup, discarding bones; skim off fat.
      11. Combine veal and turtle mixtures; stir in egg. Heat through.
      12. Season with salt and pepper.

Source: http://thehungrygoddess.com/2013/03/mock-snapper-turtle-soup/

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