Friday, February 18, 2011

Not Turtle Soup

Disclaimer: I would never eat or cook with turtle meat. Ever. When I was a senior in high school, I wanted to spend my summer working at a sea turtle rehab center in Galveston. When the 'rents put the kibosh on that idea, I boycotted Gulf Coast shrimp for two years since shrimpers weren't universally using Turtle Excluder Devices. I am no longer sticking it to the shrimpers, but I have a soft spot for turtles all the same. Consequently, no turtles were harmed in the making of this recipe.


1lb. Super lean ground beef
3 T. Butter
3 T. Flour
1 Small onion, chopped
4 Cloves garlic, chopped
1 Small red bell pepper, seeded and chopped
4 Stalks celery, ends removed and thinly sliced
1 Jalapeno, seeded and finely chopped
2 c. Tomato sauce
5 c. Beef stock
3 Hard boiled eggs, finely chopped {optional}
4 T. Smoked paprika
2 T. Old Bay seasoning
1 t. Cayenne pepper
1/4 - 1/2 c. Sherry
Kosher salt & pepper to taste


In a Dutch oven on medium high heat, add the ground beef, breaking it up with a wooden spoon, until browned. Season with salt and pepper. Remove from the Dutch oven, place on a plate, and set aside.

Add three tablespoons of butter back to the Dutch oven on medium high heat. Add the onions and garlic and stir for a few minutes until the onions are translucent. Then, stir in the red pepper, celery and chopped jalapeno. Saute for a three to five minutes, then sprinkle in and stir the flour until smooth.

Next, stir in the tomato sauce, smoked paprika, Old Bay, and cayenne pepper until the spices are fully incorporated into the sauce. Then, stir in the beef broth and bring to a simmer. Let the soup sit on medium low heat for 35- 45 minutes.

After the soup has simmered, taste the broth and add more spices if necessary {including any salt & pepper}. Once the broth is to your liking, stir in the ground beef, finely chopped egg, and sherry. Allow the soup to simmer for another five to ten minutes, and then serve.

No comments:

Post a Comment