Mock Turtle Soup

Chef’s Note

“A William Sonoma inspired soup.”








  • 13 cupcanola oil
  • 2 lbsboneless veal shoulder, finely chopped (can put thru a meat grinder or food processor)
  • 1 yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 bay leaves
  • 2 teaspoonsfresh thyme, minced
  • 1 teaspoonpaprika
  • 12-1 teaspooncayenne pepper
  • 13 cupall-purpose flour
  • 3 garlic cloves, minced
  • 2 cupstomato puree
  • 6 cupsbeef stock (unsalted and homemade is best)
  • 1 tabelspoon Worcestershire sauce
  • 2 tabelspoons Thai fish sauce (optional)
  • salt and pepper (to taste)
  • 1 lemon, juiced
  • 12 cupfresh Italian parsley, minced
  • 12 cupgreen onion top, chopped
  • 12 cupdry sherry
  • 4 eggs, hardboiled
  • Directions

  • In a heavy soup pot over medium-high heat warm the oil. Add the ground veal and cook while stirring frequently until brown on all sides, about 5 to 8 minutes.
  • Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste.
  • Cook while stirring frequently until the vegetables are tender and lightly brown, about 9 minutes. Add the flour and cook another 5 minutes stir constantly to incorporate.
  • Now add the garlic, tomato purée stock, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.
  • Return the soup to a boil, reduce heat and allow to simmer for an hour to allow flavors to blend.
  • After your soup has simmered for 1 hour, add the lemon juice, parsley and green onions. Stir mixture well and let simmer another 30 minutes.
  • Remove the bay leaves; taste and adjust seasonings.
  • Ladle into warm bowls.  Pour about a tablespoon of sherry into each bowl (or amount desired).  Peel and finely chop the hard boiled eggs.  Spoon over top of soup.  Serve at once.
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