SECOND DAY OF CHRISTMAS – Mock Turtle Soup – December 26 – Two Turtle Doves

Serves 4

Ingredients

  • 1 stick butter butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 3 celery stalks including leaf, chopped
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 – 1 ½ pounds ground beef
  • 1 15 ounce can crushed tomato
  • 1 8 ounce can tomato sauce
  • 1 14.5 ounce can plus 1 14.5 ounce can chicken broth
  • 1 14.5 ounce can beef broth
  • ½ cup Worcestershire sauce
  • ½ teaspoon hot sauce, optional
  • 2 bay leaves
  • 1½ teaspoons dried thyme
  • ½ cup lemon juice
  • ½ cup flour
  • 4 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large frying pan over medium heat add the butter, olive oil, salt, pepper, onion, and celery.  Cook for 5 minutes then add the garlic and ground beef.  Cook until the ground beef is cooked, about 10-15 minutes.
  2. In a large stockpot over medium-high heat add the ground beef mixture, crushed tomato, tomato sauce, 1 can chicken broth, beef broth, Worcestershire sauce, hot sauce if using, bay leaves, thyme, and lemon juice.
  3. In a small pan over high heat add 1 can of chicken broth and bring to a boil.  Remove from the heat and whisk in the flour.  Add to the stockpot.
  4. Simmer for 2-3 hours.  Just before serving add the eggs and mix in.
  5. Serve with the parsley as a garnish.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #TwelveDaysOfChristmas, #SecondDayOfChristmas, #TwoTurtleDoves, #MockTurtleSoup

Tomorrow is the Third Day of Christmas, Three French Hens.  Ingredients for tomorrow’s recipe are listed below:

  • 1 orange, zested
  • 1 orange, juiced (can be from the same orange)
  • ¼ cup orange marmalade
  • 3 tablespoons butter, melted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 clove garlic plus 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon thyme
  • 1 yellow onion sliced into 1 inch slices
  • 4 Cornish game hens, thawed in the refrigerator if frozen
  • 1 navel orange, cut into fourths, seeds removed
  • 1 lemon, cut into fourths, seeds removed
  • 1 medium red onion, skin removed, cut into fourths
  • 4 sprigs fresh rosemary or thyme
  • 4 cloves garlic, whole
  • ¼ cup chicken broth
  • ½ cup dry white wine
  • 2 bay leaves
 

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