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Mock Turtle Soup

This Mock Turtle Soup recipe offers a rich, savory experience using ground beef, a flavorful roux, and a blend of aromatic vegetables and spices. Grated hard-boiled eggs add a unique texture, creating a comforting and hearty dish reminiscent of its classic inspiration.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 2879.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 4 hard-boiled eggs grated
  • 2 tablespoons lemon juice
  • 1/2 cup clarified butter
  • 1 lb extra- lean ground beef
  • For the roux
  • 1/2 cup flour
  • 1/2 cup celery diced
  • 3 cups canned crushed tomatoes
  • 2 tablespoons wine vinegar
  • 2 teaspoons kosher salt
  • 1 tablespoon minced garlic
  • For the soup
  • 1 tablespoon kosher salt
  • 1 cup red bell pepper diced
  • 3 cups chicken broth
  • 3 tablespoons Italian parsley chopped
  • 1 cup yellow onion diced
  • 2 bay leaves
  • 2 teaspoons cayenne pepper

Equipment

  • 1 Large Stockpot or Dutch Oven For simmering the soup
  • 1 Whisk For making a smooth roux
  • 1 Box Grater For grating hard-boiled eggs
  • 1 Chef's Knife For dicing vegetables
  • 1 Cutting Board For preparing ingredients

Method
 

  1. Dice the celery, red bell pepper, and yellow onion; mince the garlic. Grate the hard-boiled eggs.
  2. In a large stockpot or Dutch oven, heat olive oil over medium heat. Add diced celery, bell pepper, and onion, and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.
  3. Add ground beef to the pot, breaking it up with a spoon. Cook until thoroughly browned, then drain any excess fat.
  4. In a separate small saucepan, melt clarified butter over medium heat. Gradually whisk in the flour to form a smooth roux. Cook, stirring constantly, for 3-5 minutes until the roux is golden brown.
  5. Slowly whisk the hot roux into the main pot with the beef and vegetables, stirring until fully incorporated and no lumps remain.
  6. Stir in the crushed tomatoes, chicken broth, wine vinegar, kosher salt, cayenne pepper, and bay leaves. Bring the mixture to a gentle simmer.
  7. Reduce heat to low, cover the pot, and simmer for at least 30-45 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
  8. Remove the bay leaves from the soup. Stir in the lemon juice and most of the chopped Italian parsley.
  9. Gently fold in the grated hard-boiled eggs, stirring just enough to combine and heat through for a few minutes without bringing to a boil.
  10. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with the remaining fresh Italian parsley before serving.

Notes

1. Achieving a perfectly smooth, golden-brown roux is crucial for the soup's body and flavor. Cook it slowly over medium-low heat, stirring constantly, until it reaches the desired color without burning. The clarified butter helps prevent burning and adds richness. 2. Ensure the ground beef is thoroughly browned to develop a deep, savory base. 3. The grated hard-boiled eggs are a signature component, adding texture and a subtle richness; gently fold them in at the end to avoid breaking them down too much. 4. Adjust the lemon juice and wine vinegar at the end to brighten the soup's flavor and balance the richness.