Mock creole turtle soup

8 servings

Ingredients

Quantity Ingredient
¼ pounds Butter
½ cup Flour
2 pounds Lean stewing beef; 1\" cubes
½ cup Tasso; minced
1½ cup Onions; chopped
¾ cup Celery; chopped
½ cup Carrot; chop fine
3 cloves Garlic; minced
1½ cup Tomatoes; peel, seed, chop
2 teaspoons Tomato paste
1 tablespoon Worcestershire sauce
1 Lemon; seed, chop fine including juice and skin
1 tablespoon Fresh parsley; chopped
1 teaspoon Dried leaf thyme
1½ quart Beef stock
1 teaspoon White pepper
1¼ teaspoon Cayenne pepper
3 Bay leaves
3 Eggs; hard-boil, chop
Green onions; chopped for garnish
Sherry

Directions

BILLS20086

Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and cook while stirring until roux is medium brown. Add onions, celery, carrots and garlic and cook for 5 minutes until soft. Add meat and all remaining ingredients except eggs, green onions and sherry. Stir to blend and simmer until meat is very tender, about 1-½ hours, add a little water if needed during cooking. Taste for salt and pepper and, if desired, Tabasco. Add eggs and cook for 5 more minutes. Garnish with green onions and pass the sherry. Source: Upperline Restaurant, N.O.LA.

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