Mock Turtle Soup was invented in the 1800s in England because turtles were scarce. Today it is prepared for cost reasons, because some people prefer to avoid meat, or just because turtles are a hard ingredient to source.
- Difficulty: Moderate
Things You'll Need
- Big Soup Pot and Water
- Stove and Kitchen
- Strainer Spoon
- Thin cloth and string
- Soup Ladle
- Rolling Pin to crush beans
- Bowls to serve
- Food Ingredients
- Black Beans or Red Kidney Beans
- summer savory,
- 4 Eggs
- real or fake meatballs
- cold butter
- salt and pepper
- whole lemon
- cooking wine (optional)
Soak a pot of raw black beans or red beans overnight then boil the soaked black beans or red beans to cook them.
Strain out the cooked beans with a strainer spoon to preserve the bean water. Press and crush the beans into "bean flour", basically a mush.
For seasoning, place spoonfuls of thyme, summer savory, and parsley into a thin cloth and tie it securely. This will flavor the soup without leaving the herbs in the soup.
Prepare four hard boiled egg yolks separately and when they are cooled, cut into quarters.
Prepare force meatballs or vegetarian alternatives ready to add to the soup.
Slice up a lemon and if desired, get out a bottle of cooking wine.
Turn on heat to medium high and bring your bean water back to a boil.
Put your crushed beans and your seasoning satchel into the boiling water.
Add a tablespoonful of cold butter, some salt and pepper to taste.
Add in the hard-boiled egg yolks, meat balls, lemon and half a glass of wine just before you serve up the mock turtle soup in fancy bowls. Your guests may never realize you never used a turtle in your mock turtle soup.