Treme (Mock) Turtle Soup

cajun/creole soup/stew slow cooker beef mardi gras ground beef

Patrice Keller Kononchek

Serves 4-6

Source

Ingredients

1 1/2 lbs. ground sirloin

6 stalks celery, chopped

2 cloves garlic, minced

1 cup chopped onion

3/4 cup butter

1 15-oz. can tomato puree

2 14.5-oz. cans chicken broth

2 14.5-oz. cans beef broth

1/2 cup flour mixed with 1 cup water

1/2 cup Worcestershire sauce

1 cup ketchup

1 tsp. hot sauce

2 bay leaves

1 1/2 tsp. thyme

Salt and pepper to taste

1 1/2 cups lemon juice

1/4 cup flat-leaf parsley, minced

6 hard-boiled eggs, chopped

6 slices lemon, for garnish

1 cup sherry, or to taste, optional

Method

On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.

Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.

Cook on low heat for 4 hours.

Add lemon juice, parsley, and eggs 30 minutes before serving.

Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.