Imitation Turtle Soup
Late start today, as we had to get to the store before company next week which brings on this recipe. On our way to town, both Kenny and I were amazed to see a huge, I mean huge turtle, sitting in the middle of the road with his head stretched way out like he was pondering his next move! I asked husband what kind it was and he thought it was a alligator turtle. As soon as the groceries were put away, I rushed to Google it and found out it was a soft-shelled turtle, one I hadn’t seen since my early days in Florida. Now, if I had known that, he would have been coming home for supper as they are very good eating, who would clean it is a another story! Different parts of their body have tastes that range from chicken to pork to beef and this turtle, by his size, about 1-1/2 feet wide by about 2 feet in length, would have fed us for awhile. On our way home he was nowhere to be seen, not even any road kill, so he must have gotten safely across the road to some unknown destination or onto someone else’s dinner table!
- ½ cup vegetable oil
- ½ lb beef chuck, chopped
- ½ lb chicken, chopped
- ½ lb pork shoulder roast, chopped
- ¾ cup flour
- 1 cup chopped onions
- ½ cup finely sliced scallions
- ½ cup finely chopped parsley
- 2 tbsp chopped celery
- 10 cups beef stock
- 4 oz tomato sauce
- Salt and fresh ground pepper to taste
- Hot sauce, if desired
- 2 hard boiled eggs, grated
- Heat the oil over medium heat in a Dutch oven; brown all of the meat.
- Remove meat and stir in the four, cooking until a dark roux is created.
- Stir in the onions, scallions, parsley and celery, stirring until onions are tender.
- Slowly add one cup of the beef stock, stirring to make a thick paste; add tomato sauce.
- Stir in the remaining stock and add the cooked meat, salt, pepper and hot sauce if using.
- Reduce temperature to low, cover and simmer for 2 hours, stirring occasionally.
- Add the grated eggs and simmer for another hour.
- Serve with a slice of lemon and a teaspoon of sherry.
Hope you enjoy!