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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A standard starter at the swanky Grant Grill in the San Diego U. S. Grant Hotel for many years was Mock Turtle Soup. Tux adorned waiters always suggested a dollup of cherry wine (sherry) to top the soup. This is my rendition. Ingredients:
1/2 cup clarified butter |
1/2 cup flour |
2 tablespoons olive oil |
1 cup yellow onion, diced |
1 cup red bell pepper, diced |
1/2 cup celery, diced |
1 tablespoon minced garlic |
3 cups canned crushed tomatoes |
3 cups chicken broth |
1 lb extra- lean ground beef |
4 hard-boiled eggs, grated |
2 tablespoons lemon juice |
2 teaspoons cayenne pepper |
2 bay leaves |
3 tablespoons italian parsley, chopped |
2 tablespoons wine vinegar |
1 tablespoon kosher salt |
2 teaspoons kosher salt |
Directions:
1. Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
2. Reserve.
3. In a soup pot, add oil and sweat the onions, peppers and celery until tender.
4. Add garlic, tomatoes, chicken broth and ground round.
5. Bring to a simmer for 15 minutes.
6. Add grated eggs, lemon juice, seasonings and vinegar.
7. Continue to simmer.
8. Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
9. Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.
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