Cookin’ with Nino: Mock Turtle Soup

Cooking with Chef Nino
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Mock Turtle Soup


  • 2 pounds Rouses Ground meat, 80/20
  • 2 3/4 teaspoon salt, in all
  • 3/4 teaspoon cayenne, in all
  • 6 cups water
  • 1 stick unsalted butter
  • 1/2 cup flour
  • 1 1/2 cup chopped onions
  • 2 tablespoons minced shallots
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 3 bay leaves
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons minced garlic
  • 1 cup chopped tomatoes (San Marzano )
  • 1/2 cup Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1/2 cup dry sherry
  • 1/4 cup chopped parsley
  • 1/2 cup chopped green onions
  • 4 hard boiled eggs, finely chopped
  • 6 cups Beef Stock


Place ground beef in a medium sauce pan and sear on high for 5 minutes.  Reduce heat to medium and simmer for 10 minutes.  In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.  Add the onions, shallots, bell peppers and celery.  Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.  Add the bay leaves, thyme and garlic, cook for 2 minutes.  Add the tomatoes and the ground meat and beef stock.  Cook for 5 to 6 minutes, stirring occasionally.  Add the Worcestershire sauce, the salt and cayenne, lemon juice, and sherry.  Bring to a boil, reduce heat to medium and simmer for 10 minutes.  Add the parsley, green onions, and eggs and simmer for 45 minutes.


Click here for more information about Rouses Markets.


Latest News

More News