Mock Turtle Soup
Mock Turtle Soup is a hearty and flavorful dish that combines rich, slow-simmered beef shank with a medley of aromatic vegetables, creating a deeply satisfying broth perfect for cozy evenings. Inspired by classic English cuisine, this recipe delivers a unique twist with the addition of dry sherry, a hint of nutmeg, and finely chopped hard-boiled eggs for a touch of elegance and texture. With its velvety consistency, achieved by a buttery roux, and the bright finish of fresh lemon juice, this soup is a delightful blend of savory, tangy, and earthy flavors. Perfectly suited for serving alongside crusty bread or crackers, this comforting yet refined dish requires a few hours of simmering to develop its signature depth, making it an ideal choice for weekend meals or special occasions. Packed with wholesome ingredients, Mock Turtle Soup is sure to impress with its timeless charm and unique flavor profile.
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Recipe Information
Ingredients
- 2 pounds beef shank (with bone)
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 tablespoons all-purpose flour
- 8 cups beef stock
- 2 tablespoons tomato paste
- 1 medium lemon, juiced
- 1 cup dry sherry
- 2 large hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 2 pieces bay leaves
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat a large, heavy-bottomed soup pot or Dutch oven over medium heat.
Melt the butter in the pot. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well. Cook for 2–3 minutes to eliminate the raw flour taste.
Slowly pour in the beef stock, stirring constantly to avoid lumps.
Add the beef shank, tomato paste, bay leaves, nutmeg, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2–2.5 hours, or until the beef is tender and starts falling off the bone.
Remove the beef shank from the pot and allow it to cool slightly. Shred the meat into small pieces, discarding any fatty or gristly parts. Return the shredded beef to the soup.
Stir in the lemon juice, dry sherry, and chopped hard-boiled eggs. Simmer for an additional 15–20 minutes to let the flavors meld.
Taste the soup and adjust seasoning with more salt or pepper, if needed.
Remove the bay leaves before serving. Garnish each bowl with chopped fresh parsley.
Serve the mock turtle soup hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
