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Mardi Gras Mock Turtle Soup recipe

No turtle, but turkey breast tenderloin,onions, spinach, and roux.

Recipe: Mardi Gras Mock TurtleSoup

6 tablespoon butter – divided use
1 medium onion, diced
3 ribs celery, diced
1/2 bulb garlic, cloves peeled and minced
1 large bell pepper
1 1/2 teaspoon thyme
1 1/2 teaspoon oregano
2 bay leaves1 package Shady Brook Farms™ FreshBoneless Turkey Tenderloins, cut into small chunks
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 quart stock
1/2 cup all purpose flour
1 1/2 cup dry sherry
1 1/2 teaspoon hot sauce
2 tablespoon Worcestershire sauce
1 large lemon, juiced
1 large tomato, peeled, seeded, chopped
5-ounces fresh spinach, coarsely chopped (washed well and stemsremoved)
3 large hard-boiled eggs, chopped (large pieces)

  • Melt 2 tablespoons of the butter in alarge soup pot over medium heat. Place the onions, celery, garlicand bell pepper in the pot, stirring constantly, then add thethyme, oregano, and bay leaves, and saute for 20 to 25 minutes,until the onions are transparent.
  • Add the turkey, seasoning with the saltand pepper, and cook until meat is no longer pink in the center,and the vegetables have caramelized.
  • Add the stock, bring to a boil, lowerthe heat, and simmer uncovered for 30 minutes, periodically skimmingaway any fat that floats to the top.
  • While the soup is simmering, make a rouxin a separate pot. Melt the remaining 4 tablespoons of butterover medium heat in a small saucepan and add the flour a littleat a time, stirring constantly with a wooden spoon. Take carenot to burn the roux. After all the flour has been added, cookfor about 3 minutes until the roux smells nutty, is pale in color,and has the consistency of wet sand. Set aside.
  • When the soup is ready, stir in the rouxwith a whisk a little at a time to prevent lumps. Simmer for25 minutes. Stir often.
  • Add the sherry, bring to a boil, add thehot sauce and Worcestershire sauce and simmer, continuing toskim off any fat that floats to the top.
  • Add the lemon juice and tomatoes and returnto a simmer. Add the spinach and the chopped egg, bring to asimmer.
  • Add salt and pepper to taste.

    Makes 6 servings.

    Recipe provided courtesy of Shady BrookFarms, a division of Cargill, Incorporated. Used with permission.

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